White Gazpacho
This is a truly refreshing soup best served ice cold in summer.
Chef Vicky Ratnani White Gazpacho Recipe

- Spain


- 2

Cooking Time

-00-00 Min


- Medium

Preparation Time

- 25 Min


  • FOR White Gazpacho
  • 2 to 3 cucumbers
  • 1 spring onion greens
  • 8 to 10 garlic cloves
  • ½ cup hung curd
  • 2 tbsp Fresh cream
  • ½ cup vegetable stock
  • 4 to 5 ice cubes
  • 1 tbsp Spanish vinegar
  • 1 tbsp Spanish olive oil
  • Ice
  • salt
  • FOR Bell Pepper Relish
  • Red bell pepper
  • yellow bell pepper
  • 1 spring onion bulb
  • 1 tsp Olive oil
  • A few chives chopped


  1. 1

    Peel the cucumber and remove the seeds.
  2. 2

    Chop it into small pieces and add them to a mixer.
  3. 3

    Add salt spring onion, garlic cloves, a little hung curd, fresh cream, vegetable stock and some some ice cubes.
  4. 4

    Mix well to make the Gazpacho.
  5. 5

  6. 6

    Cut the yellow and red bell peppers into small pieces.
  7. 7

    Mix them with the chopped spring onion bulb olive oil and chopped chives.
  8. 8

    Your relish is ready.
  9. 9

    Crush ice in a mixer and pour it on to a plate.
  10. 10

    Pour the Gazpacho into serving glasses and place them in the crushed ice.
  11. 11

    Garnish with bell pepper relish and chives.
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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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