Gazpacho with filling and croutons – SWR4

Spanish vegetable soup is a popular classic. Gazpacho is eaten cold and is a great summer refreshment. Delicious with: crunchy toast!

A bowl of cold red soup with croutons as an accompaniment.  Behind bowls with assorted vegetables (Photo: SWR, Imogen Voth)


Imogen Voth


1 medium size cucumber
1 cantaloupe
About 600 grams of tomatoes
2 green peppers
1 large onion
3 garlic cloves
6 slices of toast
1 liter vegetable broth
40 ml of red wine vinegar
4 teaspoons salt, pepper
1 teaspoon rose pepper powder
5 tablespoons extra virgin olive oil
2 tablespoons tomato paste


Peel and chop the cucumber, about 50 grams, and set aside. Cut the rest approx. Cut the tomatoes crosswise and scald them in hot water for a short time, then peel them. Set aside about 50g of tomatoes and roughly chop. Wash the pepper, cut it in half and chop it. Also set aside 50 grams and roughly chop.

Clean the onions and cut them into cubes. Sow half a melon and cut the pulp into pieces. Set aside 50 grams of this as well. Peel and finely chop the garlic cloves.

Put all ingredients in a blender, add oil, vinegar and vegetable broth and puree until smooth. Finally, mix the tomato paste. Season with salt, pepper and paprika powder.

Cut the white bread into cubes, drizzle with olive oil and toast in a frying pan. Use chopped greens and watermelon aside as a soup ingredient. Garnish with toasted bread.

Printable gazpacho recipe with filling and toast

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