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Red Gazpacho

Red Gazpacho

Cold soups allow you to enjoy the bounty of summer when it's too hot to turn on the stove. You don't have to run the soup through a sieve or strainer if you blend it thoroughly enough and if tiny bots of tomato and pepper skin don't really bother you.


4 cups ripe tomatoes

2 red bell peppers

1 medium English cucumber

½ small onion

1 cup blanched almonds

2 cloves garlic

2 cups ice cubes

2 tsp cumin

3 tbsp sherry vinegar or wine vinegar

6 tbsp fruity olive oil

Salt and pepper to taste

Smoked paprika for garnish


  1. 1

    Cut tomatoes, peppers, and cucumber into large cubes.

  2. 2

    Reserve a few cubes of each to garnish the soup.

  3. 3

    Put the tomatoes, peppers, cucumbers, onions, almonds, garlic, and ice in a blender. Reduce to a fine liquid.

  4. 4

    Meanwhile, toast cumin in a small pan on medium heat. Grind half the cumin and set aside the other half for garnish.

  5. 5

    Add the ground cumin, vinegar, 5 tablespoons of the olive oil, salt, and pepper to the blender. Blend well. Pass the soup through a fine sieve using a spatula.

  6. 6

    Place serving bowls and soup in the fridge for half an hour to chill.

  7. 7

    Ladle soup into the bowls. Garnish with the reserved chopped vegetables and toasted cumin. Add smoked paprika for decoration and a few drops of good olive oil.