Gazpacho Soup Recipe

In a hot summer day like today try this Raw Spanish Gazpacho Soup to optimise your health! This is one of my older video recipes never released before. Enjoy!

Recipe Credit: Walter Trupp

Ingredients for soup

  • 1 small cucumber
  • 2 ripe red capsicums
  • 15 ripe cherry tomatoes (use 3-4 ripe tomatoes as replacement)
  • 1/2 garlic clove peeled
  • 1/2 glass olive oil
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • Salt & pepper

Ingredients for garnish

  • 1 red capsicum
  • 1/2 cucumber
  • 1 clove garlic
  • 4 tablespoons olive oil
  • 1/2 garlic clove, peeled
  • Small basil leaves
  • 2 cooked prawns


  • Peel the cucumber and chop roughly.
  • Cut capsicum in half, remove the core and chop roughly. Remove the core of the tomato’s.
  • Place cucumber, capsicum, tomatoes, garlic, and oil into a blender and mix until very fine.
  • Season with vinegar, salt and pepper.
  • Transfer to a bowl and chill in fridge for several hours.
  • Dice the red capsicum cucumber finely, chop the garlic and mix together.
  • To serve place the soup into either a bowl (for a bigger serve) or little glasses (for entrée-style serves) and sprinkle with the garnish. Top with shredded basil leafs and olive oil.
  • Add the prawns on the top.