Spanish Recipes Recipes from Spain Spnish Cuisine


Gazpacho is refreshingly cold on hot summer days. This classic Spanish soup combines the best summer vegetables. Use the freshest, highest quality ingredients you can afford for a simply stunning soup. The soup needs to be made ahead of time and refrigerated for +/- 12 hours to allow the flavours to blend. This recipe serves 8.


  • 6 ripe tomatoes, peeled and chopped
  • 1 purple onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1 redĀ pepper seeded and chopped
  • 2 stalks celery, chopped
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce
  • 4 cups tomato juice


  1. Combine all ingredients.
  2. Blend slightly, to desired consistency.
  3. Place in a storage container, cover tightly and refrigerate overnight.

2 Responses to “Gazpacho”

  1. Short order cook Says:

    This is a great vegetarian dish (leave out the Worcestershire Sauce).

  2. Anna CSM Says:

    I remember the first time i went to Ireland for studies, I was twelve and the housekeeper wanted to make me feel comfortable.
    She found a reciepe of gazpacho, but as an Irish woman: if is warm is good!
    so she decided to heat the soup! that was horrible!!!!

    please SERVE IT COLD!!!