Ingredients for 4 people:

  • 600 g of Roma tomatoes
  • 200 g (old) white bread
  • 1 small cucumber
  • 2 cloves of garlic
  • 1 red sweet pointed pepper
  • 1 cup Micro Broccoli
  • 100 ml of extra virgin olive oil
  • 1.5 tbsp garlic chili pepper olive oil
  • 2 tbsp red wine vinegar


Put the bread in a bowl, add 1 dl of water and let it soak for about 10 minutes. Cut the tomatoes, peppers and cucumber into large pieces. Add this, together with the garlic and 2/3 of the Micro Broccoli, to the bread. Pour in the olive oil, chili pepper oil and vinegar and chop everything into a thick soup with a hand blender or foodprocessor. Add some water until the soup has the desired structure and season with a little salt and pepper. Then cover the gazpacho and put it in the refrigerator until it is cold.

Divide the soup into bowls or glasses, sprinkle some olive oil on top and garnish the soup with Micro Broccoli and small cutted peppers.

Enjoy your meal!