Gazpacho – light, fresh and full of summer flavours
When it’s hot outside, I need something cool that’s still filling and good for me. This gazpacho is just that: a cold soup made from fresh vegetables that’s ready in no time at all. The elderflower vinegar gives it a lovely fruity note – and the topping of egg, cucumber and pepper adds a bit of crunch. As I follow a food-combining diet, this gazpacho is gluten-free. Whether as a starter, a light main course or a snack straight from the fridge: gazpacho is always a winner.
Ingredients for this recipe
Before you start, here are the ingredients you’ll need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
For the soup:
- Fresh vegetables (peppers, cucumber, tomatoes, onion, garlic) – ideally organic for the best flavour and sustainability. They form the flavourful base of the soup.
- Olive oil – for a delicate, velvety texture
- Elderflower vinegar – adds a fruity, slightly floral tang
- Fleur de sel & pepper – to taste
For the topping
- Hard-boiled organic egg – packed with protein and a firm texture
- Finely diced cucumber and peppers – adding freshness and colour
Optional:
- Crispy bread or crostini – perfect for dipping or simply enjoying on their own
Method
- Prepare the vegetables: Remove the seeds from the peppers and chop them into large pieces. Peel the cucumber, remove the seeds and cut it into pieces. Quarter the tomatoes. Peel and chop the onion and garlic.
- Puree: Blend the vegetables together with the vegetable stock, olive oil, elderflower vinegar, salt and pepper in a food processor or using a hand blender until smooth.
- Optional: Strain. If you prefer your soup to be particularly smooth, you can pass it through a sieve.
- Chilling: Leave the soup to chill thoroughly in the fridge for at least 1–2 hours.
- Prepare the topping: hard-boil the egg, run it under cold water, peel it and chop it finely. Finely dice the cucumber and pepper.
- To serve: Arrange the gazpacho in deep bowls or glasses, sprinkle with the topping and, if desired, drizzle a few drops of olive oil over the top. Serve with crusty bread or crostini.
Tips, variations & serving suggestions
- If you prefer it even fresher, you can stir in a little lemon juice or fresh herbs such as basil or parsley.
- For a vegan version, simply leave out the egg from the topping or replace it with crispy chickpeas.
- Gazpacho is brilliant for preparing in advance – leaving it in the fridge overnight actually allows the flavours to develop even better.
- Perfect as a light lunch, for a summer buffet or as a starter at a barbecue.
Storage
The gazpacho will keep in an airtight container in the fridge for 2–3 days. Add the topping just before serving, otherwise it will go soft. The flavours actually develop even better overnight – ideal if you prepare the gazpacho the day before. Give it a quick stir before serving if any water has settled at the bottom.
Freezing is not ideal, as the texture suffers when it is defrosted.
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Recipe Card
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Classic Spanish Gazpacho
Equipment
- 1 Blender
Ingredients
- 1 red pepper
- 1 cucumber
- 4 beef tomatoes
- 1 small onion
- 1 clove garlic
- 400 ml vegetable stock cold or lukewarm
- 2 tbsp olive oil
- 2 tbsp elderflower vinegar to taste
- 1.5 tsp salt
- 1 Pepper freshly ground
Ingredients – For the topping:
- 1 hard-boiled egg chopped
- 2 tbsp cucumber finely diced
- 2 tbsp red pepper finely diced
Instructions
- Prepare the vegetables: deseed the pepper and roughly chop.
- Peel the cucumber, halve lengthways, deseed and roughly chop.
- Quarter the tomatoes.
- Peel and roughly chop the onion and garlic.
- Blend all the prepared ingredients with the stock, olive oil, elderflower vinegar, salt and pepper until smooth.
- Optional: strain through a sieve for an extra-smooth consistency.
- Chill in the fridge for at least 1–2 hours.
- Hard-boil the egg, run under cold water, peel and finely chop.
- Finely dice a small amount of cucumber and red pepper.
- Arrange the gazpacho in deep bowls or glasses. Garnish with the chopped egg, cucumber and red pepper. Drizzle with a few drops of olive oil, if desired.
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