Recipe Date: November 11, 2020
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Measurements: Imperial (US)

I come from Bordeaux where Spain is just 2 hours away…I grew up spending a lot of time in this amazing country discovering delicious wines and amazing food. Gazpacho is a classic Spanish dish that is served as a cold soup. This is one of my family’s favourite recipes during hot summer days. A touch of espelette pepper is a nice addition but hard to find in Canada. You can use smoked paprika to replace the espelette.


-Pénélope Roche


  • 2 lbs of ripe Roma tomatoes, halved and cored
  • 1 small cucumber (1/2 lb), peeled and seeded
  • 1 medium green bell pepper, cored
  • 1/2 small red onion, peeled
  • 2 small garlic cloves (or 1 large clove), peeled
  • 3 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • 1 teaspoon of espelette pepper or smoked paprika
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon ground cumin
  • 1 thick slice of white bread, soaked, crusts removed
  • optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients


  1. Purée. Combine all ingredients together in a blender or food processor. Purée for 1 minute, or until the soup reaches your desired consistency.
  2. Season. Taste and season with extra salt, vinegar, pepper and/or cumin, if needed.
  3. Chill. Refrigerate in a sealed container for 3-4 hours, or until completely chilled.
  4. Serve. Serve cold, topped with your desired garnishes.


Espelette pepper is traditionally cultivated in the French commune of Espelette, Pyrénées – Atlantiques in the northern territory of the Basque country. It is an incredibly special kind of pepper with a fruitful elegant smoky flavour.

Yield: 4-6 servings.