Tomato and pepper gazpacho

Tomato and pepper gazpacho

  • Quantity
    For 4 gourmets
  • Preparation
    10 minutes

The ingredients

  • 3 ripe tomatoes
  • ½ red pepper
  • ½ cucumber
  • 1 clove of garlic
  • 3 sprigs of parsley
  • ½ tsp of salt
  • 2 tbsp of Régilait semi-skimmed powdered milk
  • A few slices of cucumber, a few strips of pepper and 1 tablespoon of olive oil to serve


  1. Peel and cube the cucumber.
  2. De-seed and cut the tomatoes and pepper into small pieces.
  3. Peel the clove of garlic.
  4. Using a blender, a food processor or a hand blender, finely blend the vegetables with the salt. Add the powdered milk and the parsley. Blend again. Taste and adjust seasoning if necessary.
  5. Add water for a thinner soup. Place in the refrigerator.
  6. Cut the slices of cucumber and strips of pepper into very small cubes. Add a tablespoon of olive oil.
  7. Serve the soup very cold with a few vegetable cubes.