Paprika Gazpacho

Gazpacho is one of my favorite soups, mainly because it’s very light and incredibly easy to prepare. The idea to make gazpacho a bit more peppery came from my dear grandmother’s cookbook. Her handwritten squared-paper notebook is full of real gems, and I couldn’t be happier that the notebook came to me when her earthly journey ended. When people say grandmothers always cook well, my grandmother Ester was simply an unbelievable gourmet cook! I owe the majority of my culinary knowledge to her.

But back to the soup — definitely give it a try. It suits both as a starter for a festive table and as a little health booster on the morning after a livelier party night.

Print Recipe

Classic

Paprika Gazpacho

Author: Paula Courses: Dinner, Lunch, Snacks Recipe Keys: Gluten Free Lactose Free

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Servings: 8

Ingredients

Servings

• 400 g canned peeled tomatoes
• 4 bell peppers
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 4 tbsp fresh thyme
• 1 red chili pepper, seeds removed
• 1 garlic clove
• salt and pepper

Preparation

1. Clean and chop the bell peppers and place the pieces into a food processor. Pour over the canned tomatoes, add the olive oil, wine vinegar, and chopped thyme. Also add the cleaned and chopped chili and garlic. Season with salt and pepper. Purée into a smooth soup, add more salt and pepper if needed. Serve chilled.

Keywords: soup, paprika, gazpacho