Tomato gazpacho

Recipe: Tomato gazpacho

Tomato gazpacho recipe, I couldn’t resist yesterday at the market in front of the tomatoes from my producer, tomatoes that have grown in our region. With these very hot days, nothing like a tomato gazpacho, an easy recipe without cooking and ready in a few minutes. Cold tomato soup, for lunch a midday in full sun with a little cucumber, I added a little white cheese. Tomato gaspacho a pure product of Spain of course you should use sherry vinegar to stay in the tradition.

Recipe ingredients

  • Recipe for 4 people:
  • 500 g ripe tomatoes
  • 1 red pepper
  • ½ potato
  • 1 hazelnut of harissa
  • 1 large nut of tomato paste
  • 4 tablespoons of sherry vinegar
  • 100 g of feta
  • 2 tablespoons of olive oil
  • 1 pinch of Espelette pepper
  • Salt and pepper


  1. Rinse the vegetables with plenty of water.
  2. Roughly chop the red pepper, then mix it.
  3. Roughly chop the tomatoes, then mix them.
  4. Crumble the feta
  5. Roughly chop the baked potato, then mix there.
  6. Add oil and vinegar
  7. Salt and pepper
  8. Taste and correct the necessary gazpacho.
  9. Place in the refrigerator for at least two hours.

Preparation time: 10 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Tomato gazpacho

My favorite wine for this Rioja recipe: Tempranillo grape

Temperature between 15 ° and 16 °

Mix the peppers Mix the tomatoes Espelette Point Verrine Plate

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