Recipe Tip: Gazpacho

Recipe Tip: Gazpacho

Top Recipe for 4 Persons by Octavio V. Söll. All ingredients and tips for getting it right. Octavio V. Söll's gazpacho hails from the authentic Spanish restaurant La Casa d'Oc in Zurich.



    1. Step 1

      First clean the vegetables under cold water.
    2. Step 2

      Then quarter the tomatoes and peel the cucumber and cut into pieces.
    3. Step 3

      Cut open the peppers. Remove the seeds and the white inside. Then cut them into small pieces.
    4. Step 4

      Peel the onion and remove the stalk and root.
    5. Step 5

      Peel the garlic cloves, cut them in half and remove the green "core".
    6. Step 6

      Now chop everything, either in a blender, in a Thermomix or with a hand blender. Purée all the ingredients for at least five minutes so that they are as smooth as possible.
    7. Step 7

      Next strain the puréed mixture through a fine sieve. Tip: Use the back of a ladle to press through so that the largest amount of pulp comes through and the tomato seeds remain in the sieve.
    8. Step 8

      The mixture should have the consistency of medium-firm whipped cream.
    9. Step 9

      Then add the salt and vinegar and blend again.
    10. Step 10

      Meanwhile, gradually add the oil and test the acidity. If it is very high, adjust with the sugar.
    11. Step 11

      Place some finely diced vegetables (peppers and cucumber would be ideal) in a 5 x 5 mm ring and arrange in a shallow bowl or plate.
    12. Step 12

      Gently pour the gazpacho around the vegetable ring using a pitcher.
    13. Step 13

      Decorate with a leaf of curly parsley.
    14. Step 14

      Broccoli Soup Normally we only eat florets of broccoli, but there is so much goodness and flavour in the stalk – this simple, delicious soup from Max La Manna's book ensures that none of it is lost. Soup
    15. Step 15

      Spinach Soup with Mozzarella and Tomato Gremolata In this dish from the cookbook PUR by Christian Henze, vegetables are the star. Soup
    16. Step 16

      Cream of Rose Petal Soup Roses don't just look good in a vase – as an ingredient they add a very special flavour to dishes. Soup
    17. Step 17

      Yellow Bell Pepper and Lemongrass Soup This recipe from Martin Kušej reminds the Austrian theatre director of his time in Paris, where he was inspired by the best food hotspots. The flavours of yellow pepper and lemongrass are light, fresh and elegant. Soup
    18. Step 18

      Red Lentil Soup with Paprika Mint Oil This Turkish-inspired soup from the cookbook 'Always Vegan' is quick to put together, has plenty of flavour and is filling and comforting. What more could you ask of a soup? Soup