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An easy gazpacho recipe, plus pansies. A Spanish raw tomato soup to refresh a hot summer day.
5 from 1 vote

an easy gazpacho recipe, with pansies

Course main
Cuisine spanish
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 -4
Author Claudia Rinaldi | Gourmet Project


  • ½ garlic clove
  • ½ red onion
  • ½ cucumber
  • 1 small red bell pepper or ½ a big one
  • 1.7 pounds of mixed red tomatoes heirloom, cherry, salad
  • 1 tablespoon of balsamic vinegar + more to garnish
  • 2 tsp. of salt
  • 1 tsp. of black pepper
  • 1 pinch of chili
  • ½ cup of water
  • 1 tablespoon of extra-virgin olive oil
  • 1.5 handfuls of rustic white bread crumbs
  • 20-30 edible pansies
  • smoked paprika


  1. Peel and coarsely chop garlic, onion and cucumber. Chop the red bell pepper. And cut tomatoes in half or 4 depending on their size.
  2. Place water and all the other ingredients in a blender and pulse until creamy.
  3. Serve in bowls, add a few (or lot – depending on your taste) drops of balsamic vinegar, sprinkle with paprika and garnish with pansies.