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: crispy croutons!

A bowl of cold red soup with croutons as a side dish.  Behind the bowls with various vegetables (Photo: SWR, Imogen Voth)


Imogen Voth


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


Peel the cucumber, cut about 50 grams and set aside. Roughly chop the rest. Cut the tomatoes crosswise, scald them briefly with hot water and then peel them. Separate about 50 grams of tomatoes and roughly chop them. Wash the peppers, cut them in half and remove the seeds. Also separate 50 grams and roughly chop.

Clean and dice the onion. Clean the seeds from the melon halves and cut the flesh into pieces. Separate 50 grams from that as well. Peel and finely chop the garlic cloves.

Put all the ingredients in a blender, add oil, vinegar and vegetable stock and blend until you get a smooth mixture. At the end, mix in the tomato paste. Season with salt, pepper, paprika powder.

Cut white bread into cubes and drizzle with olive oil and toast on a pan. Use the leftover diced vegetables and melon for the soup. Garnish with croutons.

Printable recipe for gazpacho with filling and croutons

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