Summer recipes: Gazpacho


A fresh and delicious summer recipe


July, almost forty degrees … hellishly hot! It grows more and more the urge to eat something cool and tasty, perhaps accompanied by a glass of good cold wine and, better, consuming it by the sea. So here we are today to suggest a truly summer dish, pleasant even when it is really hot ….. just like now!


  • 2-3 slices of white bread
  • 500gr. of ripe tomatoes, peeled and seeded, and then cut into cubes
  • 1 cucumber, peeled and seeded, and cut into small cubes
  • 1 green pepper, seeded and chopped
  • 3-4 cloves of garlic
  • 125ml. of extra virgin olive oil (see here the Sardinian)
  • 2-3 tablespoons of wine vinegar or sherry
  • salt


You can match the gazpacho with:

  • cubes of white bread
  • cubes of tomato
  • finely chopped peppers
  • chopped onions
  • cubes of ham
  • boiled eggs cut into small pieces



Break coarsely the white bread, sprinkle with water and let that the bread absorbs the water for about 30 min. Put in a blender the tomatoes, cucumber, pepper and garlic. Add the softened bread, olive oil and blend it all.  Add enough water to reach the desired consistency. In case, pass the soup through a sieve, season with salt and vinegar. Let stand in refrigerator for at least an hour. Serve very cold.

You can serve match with cubes of bread, tomato(served in different bowls) …. etc. (see above), which are then added to the soup according to the preferences of each of you.

We recommend to pair the Gazpacho with a bottle of Dettori White, a Vermentino (see post) by Tenute Dettori (SS), served at a temperature of 10-12 ° C.

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano

If you have 5 more minutes :

Fregola with artichoke

A meat pie: “Sa Panada”

Crispy vegetarian lasagne with Pane Carasau

Malloreddus alla Campidanese: another tasty sardinian recipe

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