La photo représente la recette : Tomato, bell pepper and basil gazpacho
Photo: Abouline

Tomato, bell pepper and basil gazpacho

Refresh your palate with our vibrant Tomato, Bell Pepper, and Basil Gazpacho recipe, a chilled soup that epitomizes summer freshness. This no-cook delight combines ripe tomatoes, crisp bell peppers, and fragrant basil with a blend of zesty ingredients, offering a cooling escape from the heat. Perfect for hot days, light lunches, or as an elegant starter, our gazpacho is not only easy to make but also a healthy, flavorful journey. Dive into this simple yet sophisticated recipe that promises to refresh and impress with every spoonful.

  • Preparation 20 min
  • Servings 3
  • Level Intermédiaire


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You don’t have to remove the skin from tomatoes and peppers, but the texture of the gazpacho will be much more pleasant if you do.


To peel peppers easily, place in the oven at 200 degrees Celsius for around 15 minutes.
To peel tomatoes easily, plunge them into boiling water for 2-3 minutes.

Preparation steps

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