28. June 2016
Gazpacho: A Refreshing Cold Soup from Spain

Gazpacho is a popular dish during the hot summer months, and not just in Spain and Portugal. This soup is made with raw vegetables and eaten cold. The consistency varies; some prefer a thinner soup, while others like it thicker.

During the European Football Championship, the European Centre for Allergy Research Foundation (ECARF) is presenting a series of easy, quick recipes that can be prepared at home.

The recipes use ingredients that are free from the 14 most common allergens subject to mandatory labelling. This makes them suitable for many people with food allergies and also delicious for people without allergies!

Gazpacho can be prepared with just a few ingredients and is easy to make.

Ingredients (serves 4)

  • 7 medium tomatoes (as ripe as possible)
  • 1 cucumber
  • 1 sweet pepper (red or green)
  • 1-2 garlic cloves
  • 2 tsp extra virgin olive oil
  • 1 Tbsp vinegar
  • Salt, pepper and chilli powder
  • Fresh parsley to garnish (optional)


  1. Cut a cross through the skin of the tomatoes and blanch them in boiling water. Leave the tomatoes for a few minutes in the hot water. Drain the tomatoes and, once they are cool enough to handle, peel off the skin. Roughly dice the peeled tomatoes.
  2. Peel the cucumber, cut it in half and dice it.
  3. Wash and roughly chop the sweet peppers.
  4. Place the vegetables together with the garlic, olive oil and vinegar into a mixer and blend. For a smoother consistency, blend the soup for longer time. If you prefer it thicker, blend for a shorter time.
  5. Add water to achieve the consistency you want. Season to taste with plenty of salt, pepper, chilli powder, and a pinch of sugar if you like.
  6. Cover the soup and refrigerate until well chilled. Add more seasoning to taste.
  7. This refreshing Spanish vegetable soup can be garnished with roughly chopped parsley before serving.

ECARF wishes you “¡buen provecho”!

Other recipes for you to try:
• Baguette with Artichoke and Olive Tapenade
• Bratwurst with Cucumber and Potato Salad