Recipe for: Cucumber and Tomato Gazpacho - photo 1
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Recipe for: Cucumber and Tomato Gazpacho

Spicy Soups Fusion cuisine 20 min Easy 27 views ~16.21 PLN * - (0)
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Description

Refreshing, summer gazpacho prepared in a modern Polish style — a cold vegetable soup based on ripe tomatoes and fresh cucumbers with the addition of red bell pepper, red onion, garlic, and kefir for a velvety texture. The dish combines the cooling effect of the vegetables with the gentle acidity of vinegar and kefir, while crunchy croutons or a bit of cream highlight the contrast of textures. Perfect as a light lunch, an appetizer for a summer gathering, or a quick dinner. Visually: an intensely red-green soup served in a shallow bowl, decorated with basil leaves and a drizzle of oil. Serve chilled, with optional dill or sour cream.

Ingredients Used

Ingredients (14)

Servings:
4
  • Tomato 6.7 pcs (~800 g)
  • Cucumber 1 pcs (~300 g)
  • Red bell pepper 0.8 pcs (~150 g)
  • Red onion 150 g
  • Garlic 2 clove (~10 g)
  • Stale bread 80 g
  • Rapeseed oil 30 g
  • Kefir 200 g
  • Red wine vinegar 20 ml
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Basil 30 g
  • ✨ Optional
  • Sour cream 60 g
  • Dill 1.5 bunch (~30 g)
💰 Estimated dish cost: ~16.21 PLN (4.05 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under cold running water. Dry the tomatoes and cut them into quarters, removing the tough stem. Cut the cucumber lengthwise and, if the skin is thick or bitter, peel it thinly; cut into large pieces. Cut the bell pepper, remove the seeds, and chop into pieces. Peel the onion and cut it in half, then into thick slices. Peel the garlic and lightly crush it with the flat side of a knife.

Ingredients: Tomato, Cucumber, Red bell pepper, Red onion, Garlic
Use a sharp chef's knife and a cutting board; larger pieces of vegetables will make blending easier. If you want a milder onion, pour boiling water over it for 30 seconds and drain.

Bread preparation

2

Tear the stale bread into small pieces and transfer to a small bowl. Pour 50 ml of kefir and 10 ml of red wine vinegar over the bread, gently press the pieces to soak them. Set aside for 5 minutes — the bread should soften and be moist, but not soggy.

Ingredients: Stale bread, Kefir, Red wine vinegar
Use a spoon to press the bread; if the bread is still hard after 5 minutes, squeeze it out and add another 10–20 ml of kefir.

Mixing

3

In the blender, place the tomatoes, cucumber, bell pepper, onion, garlic, and soaked bread along with the liquid. Add 150 ml of the remaining kefir, 20 g of rapeseed oil, salt (4 g), and pepper (2 g). Blend on high speed for 1–2 minutes until the mixture is smooth and silky. If the blender is too loud, blend for a shorter time and pause several times to stir the mixture with a spatula.

Ingredients: Tomato, Cucumber, Red bell pepper, Red onion, Garlic, Stale bread, Kefir, Rapeseed oil, Salt, Black pepper
Use a jug blender or an immersion blender; blend for a total of 60–120 seconds in several short bursts to achieve a smooth consistency. If you don't have a blender, finely chop the vegetables and use a potato masher.

Straining

4

Pour the blended mixture through a fine sieve into a large bowl, using a spoon or spatula to press the liquid through and squeeze out the pulp. Straining takes 2–3 minutes and will give the soup a silky smooth texture without any skin or seeds.

Ingredients: Tomato, Cucumber, Red bell pepper
Use a fine sieve and a silicone spatula; if you prefer a more rustic texture, you can skip the straining.

Cooling and seasoning

5

Taste the soup and adjust the seasoning: if it needs more acidity, add 5–10 ml of vinegar, if it's bland — 1–2 g of salt. Place the soup in the refrigerator for at least 10–15 minutes to let the flavors meld and for the soup to chill well. Gazpacho should taste intense and fresh.

Ingredients: Red wine vinegar, Salt, Black pepper
Taste with a spoon after cooling — cold temperature weakens the perception of salt and acidity, so when seasoning cold dishes, add a little more than it seems necessary.

Serving

6

Pour the gazpacho into chilled bowls. Garnish with torn basil (a few leaves from the prepared bunch), drizzle 10 g of rapeseed oil on each serving, and optionally add a teaspoon of sour cream and chopped dill. Serve immediately with pieces of crusty bread or croutons.

Ingredients: Basil, Rapeseed oil, sour cream, Dill, Stale bread
The best is a flat soup bowl that showcases the color; use a teaspoon for cream to add delicate dollops instead of a full spoon.

Additional tips

7

If the soup is too thick, dilute it with cold water or additional kefir, one spoonful at a time, until you reach the desired consistency. If you prefer a vegan version — instead of kefir, you can use water and an extra spoonful of oil or plant-based yogurt.

Ingredients: Kefir, Rapeseed oil
For diluting, use cold liquids — warm ones will heat it up. The soup can be prepared a few hours in advance, which will enhance the flavor.

Fun Fact

💡

Gazpacho comes from Andalusia (Spain) and was originally a simple peasant dish made with bread, oil, and raw vegetables. In the Polish version, oil is often replaced with rapeseed oil or kefir is added to give it the creamy consistency characteristic of our cuisine.

Best for

letni obiad przyjęcie na świeżym powietrzu lekki lunch

Tips

🍽️ Serving

Serve very chilled in shallow bowls, garnished with fresh basil and a drizzle of oil. Gazpacho pairs well with crunchy croutons, thinly sliced vegetables for dipping, or a small slice of bread on the side.

🥡 Storage

Store in the refrigerator in an airtight container for 24–48 hours. Before serving, mix and taste to adjust seasoning, as cooling may weaken the flavor. Do not freeze — the texture of the raw vegetables will be compromised.

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