Raspberry Gazpacho, a version of the traditional recipe

By Chef H. Delgado

June 29, 2021

Hola everybody!

We started the summer in a healthy way. This week I bring you one of my favorite version of gazpacho. A classic Spanish recipe ideal for the summer, I have added these delicious raspberries, and I have given it my personal touch.

Raspberry bascket
Click the photo and discover its benefits

Ingredients (4 serves)

For the gazpacho

  1. Raspberries 200 g
  2. 1 clove of Garlic
  3. Tomato 1 kg
  4. Cucumber 70 g
  5. Green pepper 30 g
  6. Onion 50g
  7. Bread 10 g
  8. Virgin olive oil 100ml
  9. Sherry grape vinegar 30 ml
  10. Mint 2 leaves
  11. Salt to taste
Gazpacho ingrdiens

For garnish and decoration

  1. Bread
  2. Thyme
  3. One garlic clove
  4. Virgin olive oil one tablespoon
  5. Baby rocket
  6. Salt
  7. Currant tomatoes 200 g.


  1. Wash the raspberries. Freeze 5 of them; you will use them to decorate the plate.
  2. Put the rest of the raspberries in a blender or food processor, where you will blend all the ingredients.
  1. Wash the tomatoes, chop them and add them to the jar.
  2. Do the same with the green pepper and onion.
  3. Peel the cucumber and add it too.
  4. Add it half garlic, a few mint leaves, salt, and a couple of tablespoons of virgin olive oil.
Collage making gazpacho
  1. Let's blend everything for the first time.
  2. Halfway through, when you have a little more room in the jar, add the bread.
  3. Blend everything for about a minute.
  4. Filter the juice obtained by passing it through a drainer to remove the seeds.
Collage making gazpacho
  1. Put the filtered juice back into the clean jar .
  2. Add the vinegar and correct the salt.
  3. Blend again but this time, add the rest of the olive oil in a thread to help its emulsion. With this, we will achieve a silkier texture.
Dressing the Gazpacho
  1. If you want to get a more liquid texture, add water and correct it with salt and vinegar.
  2. In total, keep it another two minutes blending.
  3. We have our raspberry gazpacho ready.
  4. Store it in the fridge to serve it very cold.

But if you want it to be a starter to a lunch or dinner, here I show you how I have presented it.

  1. Cut some bread cubes and toast them in the oven with thyme, garlic and a little oil.

I have also bought some tomatoes that surprised me while purchasing the ingredients for this recipe. They are called "groseille tomato", currant tomato, and I have just slowly roasted them, which has been a perfect result. This tomato becomes a lovely contrast for our recipe.

tomate baby
  1. And finally, I have crushed the frozen raspberries and select some baby leaves as the last touch.
Raspberry Gazpacho

You can keep it for four or five days in your fridge, thanks to its high content of natural antioxidants.

Well, I think the combination has been delicious. In addition to being a refreshing vegan tapa dish, it is super nutritious. I encourage you to try it; you will see how easy it is to make.

There is nothing better on a summery day when you go to the fridge and find a bottle ready.

Have a Tasty Day!

I'm Chef H. Delgado

Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values ​​as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.

Receive my best Spanish recipes via e-mail

Latest entries of my blog


Thistle with Almonds, a Christmas meal you may not know about

Christmas is approaching, and many people are considering what food to prepare for these special days to surprise and make their guests happy. And sometimes we are grateful for some ideas to cook a different healthy dish.


Learn how to make the traditional Spanish Pie "Empanada"

This week I return to the north of Spain to bring you another of its star recipes. This traditional dish, with countless versions, has been modified over time depending on each country's and region's typical products until it became what it is today.


Traditional Spanish pastries, "Buñuelos de viento" on All Saints Day

This week I bring you one of my favourite traditional sweets. It is a fried dough ball made with flour, eggs, water, milk and butter, usually filled with whipped cream, custard, chocolate ganache or other creams or jams.


The most used spices in Spanish Cuisine

This week I am opening my pantry to show you my favourite spices. I will give you some examples and tips on how to use them to achieve a good balance of flavours in your dishes and make them successful.

Subscribe now and get a free copy of my first e-book.

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!