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  • 120 ml chicken stock
  • 2 tbsp water
  • 3 pcs tomatoes, diced
  • 1 pcs onion, chopped
  • 1 pcs cucumber, peeled, diced
  • 1 pcs lemon, juiced
  • 1 clove garlic, peeled, whole
  • 1 pinch salt, fresh ground
  • 1 pinch pepper, fresh ground

  1. Place all ingredients in food blender.
  2. Pulse until well-combined.
  3. Serve it chilled with reserved vegetables as garnishing then sprinkle with some olive oil. If you don't want to stay Paleo, toast some bread cubes as garnish.
  4. If you want a hot version, just heat soup in sauce pan over medium-high heat for 5 minutes or until heated through.

Good points

  • Very low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • Very high in iron
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • Very high in potassium
  • High in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C

To have a vegetarian Gazpacho, substitute chicken stock with one part of water and one part of tomato juice.

Preparation time: 10 min
Portions: 2
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 51.54 kcal
Carbohydrates: 11.62 g
Cholesterol: 2.7 mg
Sugar: 4.61 g
Protein: 1.76 g
Fat: 0.36 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com