Señor Gazpacho

WARNING TO THE SPANIARDS OUT THERE: I know there is a specific method to make the most traditional gazpacho ever, that being said, this is only my take on a traditional dish to make it easier. I understand that gazpacho has bread cubes and specific add-ons for the recipe, usually. Ok, warning over 🙂

The heatwave in Berlin continues. Lot’s of complaints and suddenly, the ventilators across the German capital have become a commodity! Sold out everywhere. If you are one of the lucky ones, hold that device dearly (or re-sell it, horaay capitalism!). These days are for cold and light dishes and gazpacho is one of my favourites. Not only because it’s cold and tasty but also it is THE dish for the lazy ones. If you have a blender, even better! However, if you have ANYTHING similar, will do.

In it:

  • 5 Tomatoes
  • 1/2 Red cubanelle pepper
  • 1/2 Garlic clove
  • 3 tablespoons of Olive oil
  • Salt
  • Pepper


Cubanelle pepper
half of a garlic clove
Dried coriander and chives (these are optional)


How to:

Chop the tomatoes in quarters (or as small as you can)
Drop only a few pieces in the blender, this way the blending will be much smoother
Chop half of the pepper and cut it in small pieces
Blend it all together along with the herbs, olive oil, garlic, salt and pepper until you have a mix just like this one