Hot Gazpacho

Tomatoes, home grown in Andalucia, Spain. © Michelle Chaplow
Tomatoes, home grown in Andalucia © Michelle Chaplow

Gazpacho caliente - Hot Gazpacho


  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 2 large tomatoes (600 g), peeled, seeded and chopped
  • 2 cloves garlic, minced
  • 50 ml olive oil
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp ground pepper
  • chili pepper (optional)
  • 1 tsp salt
  • 1 litre water or stock
  • 4 slices bread, cubed, and fried in oil until golden


In a soup pan combine the onion, pepper, tomatoes, garlic and oil and let them stew for 10 minutes. Add the paprika, cumin, pepper and salt and the water or stock. Bring to a boil and cook for 10 minutes more. Add the fried bread croutons immediately before serving. Garnish with mint and serve accompanied by figs and pieces of green pepper and onions.

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