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Complete meal Gazpacho
Accessory credit : bol : Gaïa

Complete meal Gazpacho

Complete meal Gazpacho
Accessory credit : bol : Gaïa
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Mission accomplished! I wanted to create a complete-meal COLD-soup recipe, and this is it. It’s even better than I had imagined. I am beyond happy about it and I smile from ear to ear just thinking about it.

It’s a bit silly when you think about serving a cold soup, it’ll make people talk that’s for sure. But it’s honestly the BEST seasonal meal idea EVER! Just imagine serving this poolside! It’s healthy, it tastes heavenly and it will cool you right now. Try it out!

Photo credit : Dana Dorobantu

  • Serves2
  • Prep time15 mins
  • Cook time30 min
  • Timeout30 mins
  • FreezingFreezes well

Capsule vidéo


  • 2 tomatoes, sliced in 4 and stalk removed
  • 2 green onions (white part only)
  • 1 Libanese cucumber, peeled and sliced in 4
  • 1/2 cup of strawberries, stemmed
  • 1 teaspoon of Sherry vinegar
  • 2 tablespoons of olive oil
  • Salt & pepper, as preferred
  • 2 slices of bread
  • 1 garlic clove, sliced in half
  • 1 avocado, diced
  • 1 cup of cooked and prepped shrimps
  • 1/2 cup of corn, cooked
  • 3 – 4 of fresh basil leaves, chopped
  • 1/2 cup of microgreens (cilantro, radish, arugula, etc.)
  • A drizzle of olive oil
  • Salt & pepper, as preferred


  1. Blend all the Gazpacho ingredients with a hand held blender then set aside.
  2. Toast the bread slices on low, twice in the toaster. Rub the bread with garlic, then dice.
  3. Serve the Gazpacho in bowls, then top with the topping ingredients as well as the croutons.

Tips & tricks

Can be frozen without the toppings. Keeps for 2 to 3 days in the fridge, without the toppings.

Recipe published on August 19, 2018