Rustic Gazpacho Soup Recipe Easy To Make

Rustic Gazpacho Spanish soup is popular in many countries. Each housewife makes adjustments to the recipe based on her taste. Therefore, all new options are constantly appearing for cooking gazpacho soup.


rustic gazpacho


I suggest you get to know gazpacho in a rustic way. What is interesting about this Gazpacho recipe? Rustic Gazpacho are easy to cook in a rustic manner; it tastes great. By tradition, it is crushed to a puree state, garnished with small pieces of vegetables, and gives a special zest to the Tabasco sauce soup. Vegetable soups are always tasty and healthy, so I would like to offer you to cook other types of soups for your family.

Energy Value Per Portion
  • Vitamin A  :    11.9 %
  • Vitamin B-12 :    0.0 %
  • Vitamin B-6  :    8.9 %
  • Fats                 :    7.7 Gram
  • Carbohydrates : 9.9 Gram

Rustic gazpacho recipe

Total time            :  1 h 

Recipe for            :  8 servings 

Calories                :  116 kcal

Difficulty              :  Simple recipe 

National Cuisine :  Spanish Vegetarianism:  Lenten Recipes



To make a rustic Gazpacho soup, you will need :

cucumbers                    : 2 pcs.

Bulgarian red pepper  : 2 pcs.

Tomatoes                       : 2 pcs. 

red onion                       : 1 pcs.

Tomato juice                 : 2 tbsp.

Wine vinegar                 : 0.5 tbsp.

Olive oil                          : 0.3 tbsp.

Tabasco sauce               : to taste

Salt                                  : to taste

Ground black pepper  : to taste

How to cook rustic gazpacho soup.

1. To prepare Gazpacho, you need to prepare vegetables. Wash cucumbers, bell peppers, tomatoes and red onions. Take cucumbers chop finely. Cut peel and chop onions and sweet peppers. Sieve the tomatoes with boiling water, make sure to peel them and cut them into cubes. Put all the vegetables in a deep bowl or pan.

2. Add tomato juice, vinegar and olive oil to the vegetables and mix well. Then add Tabasco sauce, salt and pepper to your taste, mixing well to dissolve the salt.


3. Transfer half the resulting mixture to a blender bowl and chop. Transfer the chopped vegetables to the bowl with the remaining mixture and mix.


4. Cover the gazpacho soup with a lid and refrigerate for 6 hours, then pour the gazpacho soup on a party plate or bowl, you can garnish with herbs to taste.