Ingredients
- 1 litre MIRASA Tomato Juice with Salt (about one third of a 3 kg jar)
- 1 large cucumber (about 300 g), peeled
- 1 red sweet pepper (about 150 g)
- 1 small red onion (about 60 g)
- 1 garlic clove
- 80 g stale white bread, crusts removed
- 3 tbsp (45 ml) extra virgin olive oil, plus extra to serve
- 1½ tbsp (20 ml) sherry vinegar or red wine vinegar
- ½ tsp ground cumin (optional)
- freshly ground black pepper; salt only if needed (the juice is already salted)
- To serve: 2 tbsp each of finely diced cucumber and pepper, and a handful of croutons
Products in this recipe
Method
- 1
Tear the bread into pieces, pour over 100 ml of the tomato juice and leave to soak for 5 minutes.
- 2
Roughly chop the cucumber, pepper, onion and garlic.
- 3
Put the vegetables and the soaked bread into a blender with 500 ml of the juice and blend until smooth. Add the remaining juice, the olive oil, vinegar and cumin, and blend for another 30 seconds.
- 4
Taste and adjust the pepper and vinegar; add salt only if it really needs it. If the soup is too thick, loosen it with a little cold water.
- 5
For a silky texture, pass the gazpacho through a fine sieve (optional).
- 6
Chill for at least 1 hour, ideally 2, serve it at 4–6 °C.
- 7
Ladle into bowls and finish with the diced cucumber and pepper, croutons and a few drops of olive oil.
Tip: For a professional kitchen, scale the recipe 1 : 1, a whole 3 kg jar makes about 12 portions; keep it refrigerated and use within 2 days.
5 August 2026 · Spanish-inspired