Summer Gazpacho Recipe.

August 08, 2018

Summer Gazpacho Recipe | the Red Beetle's Blog

Since our recent discovery, Gazpacho has been a faithful companion to our summer nights. Fresh, tasty, ready in minutes, it goes tremendously well with a spritz. 

Here it goes!

Ingredients 4 Servings

4 Ripe Red Tomatoes
1 Small Cucumber
1 Small Onion
1 Red Bell Pepper
2 Garlic Cloves
100ml Extra Virgin Olive Oil
2 Deseo Savoury Biscuits (either Parmesan or Tomato)  
Fresh Basil (to your taste, we used about 40g)
2 Tbs of Lime Vinegar from Il Borgo del Balsamico
Chilli Flavoured Olive Oil to garnish


Cut the vegetables in small chunks. Then, place all the ingredients (including the extra virgin olive oil, vinegar, etc.) in a blender. Keep only a tiny bit of cucumber, tomato and onion on a side to garnish the soup later. 

Start on low speed to increase gradually, until the mixture is completely smooth. It'll take about 2 minutes. Adjust salt and pepper, then go on full speed for about 20 seconds. Chill the soup for at least 2 hours, or up to 24 hours.

To serve, divide the gazpacho into small bowls or cups, and top with the cucumber, onion, tomatoes and few fresh basil leaves. Sprinkle with ground pepper, add a drizzle of Chilli Flavoured Olive Oil. Add some grissini, or toasted bruschetta. Enjoy!

Summer Gazpacho Recipe. With Frantoio Muraglia Chilli Flavoured Olive Oil