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Dairy Free, Healthy, Vegan | Starters, Healthy Recipes | Vegetables | Spanish | Soup & Stew


8 ripe medium tomatoes, peeled 1 cucumber 1 green pepper 1 red pepper
1/4 red onion (optional) 1 garlic clove 1 red chilli (optional) 2-3 slices of day old French bread without the edges
1/2 cup extra virgin olive oil 1 tbsp vinegar Handful of fresh basil leaves Water
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  • 10X
    Mafa Mixed Color Capsicum
    2 Pieces
  • 10X
    American Garden White Vinegar
+ Add Selected Ingredients to Cart  EGP540.00

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  1. Cut the day old bread into pieces. Then put it in a shallow plate in water until it is fully wet. Squeeze the water out with your hand. Add salt & a bit of olive oil.
  2. Chop tomatoes, cucumber, green pepper, red pepper, chilli& onion into medium pieces & mix them together in an electric blender. Add a few teaspoons of water, the garlic & the vinegar, & blend until it is pureed.  Around 2 min. Do it in batches until the full amount is done.
  3. Get a sieve, & pass the mixture through the sieve so that all rough      pieces are kept in the sieve. If it’s too thick, give sieve a shake.  Throw the rough veggies in sieve away.
  4. Blend the day old bread with the olive oil.
  5. Blend the pureed vegetables with the bread & oil mix in batches.
  6. Put the gazpacho in a jug, or Tupperware & chill in the fridge for 2 hours or overnight.
  7. Serve gazpacho in a cup, bowl, or shot glasses with a garnish of fresh basil leaves & a grind of fresh black pepper.
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