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Preparation : 15 min Resting : -
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Serves 6 :
750 g of ripe tomatoes
½ red pepper 
3 c.s of olive oil 
salt, pepper 
½ of cucumber 
1 of garlic clove 
1 lemon 
1Wash the vegetables.
2Peel the cucumber. Destalk and deseed the pepper. Destalk the tomatoes.
3Cut all the vegetables into large pieces. Together with the garlic, place them in the main bowl fitted with the metal blade and the Blendermix and blend continuously for 1 minute.
4Open the lid. Season the soup with salt and pepper, freshly-squeezed lemon juice and olive oil. Blend for a further 1-2 minutes.
5Chill for at least 3 hours before serving.
Chef’s tip

For a more sophisticated starter, garnish with finely diced vegetables. Serve with toasted bread and homemade pesto. When making gazpacho for two, use the mini bowl.


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