Gazpacho Soup

Serves 4

Needs a mixer or a blender

Photo by alleksana on

1 pound tomatoes

1 red bell pepper

½ cucumber

½ red onion

2 garlic cloves

½ red chili

½ cup water

1 vegetable bouillon cube, about ⅓ ounce

¼ cup olive oil

1 tablespoon honey

1 tablespoon white wine vinegar


ground white pepper

A few drops Tabasco

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Cut the vegetables into small pieces. Put them in a blender or put them in a bowl and immerse a handheld mixer.

Crumble the bouillon cube into the mix. Add water, oil, honey and vinegar and mix well until smooth.

Add salt and pepper to taste and store in the fridge at least one hour before serving.

Photo by Elle Hughes on

Serve as is, or with peeled shrimp, crumbled feta cheese, fresh basil and cilantro.

This is of course a classic soup. Served well chilled on a hot day, it’s simply the best!

Photo by Jean Frenna on

Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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