Recipe for gazpacho with olive oil

Gazpacho – the southern Spanish soup made of raw vegetables and served cold – is globally popular as a refreshing summertime dish. It’s also very good for you! Our recipe is Head Chef Markus Sorg’s Modern Mayr cuisine version – tasty, easily digestible and ideal for detox days.

Park Igls Health Retreat, Tirol/Austria, Mayr Clinic - Detox Recipe gazpacho

Ingredients – serves 4:

  • 100g red or yellow sweet pepper
  • 100g cucumber
  • 100g watermelon
  • Salt and olive oil
  • 2-3 splashes of Tabasco
  • 20ml raspberry vinegar
  • 1 tbsp maple syrup
  • 200ml tomato juice
  • 100ml Prosecco
  • 300ml mineral water or broth
  • Basil or parsley

Remove seeds and white ribs from the pepper, and peel the cucumber and watermelon. Chop all into small pieces. Season with salt, and lightly sauté the pepper, cucumber and watermelon in a pan with the olive oil. Add a mixture of the Tabasco, raspberry vinegar and maple syrup, and marinate for 2 or 3 minutes. Then place the vegetable mixture into a blender with the tomato juice, Prosecco, mineral water or broth, and blend until you have a fine purée. Finally, chill the soup, and serve with a garnish of fresh basil or parsley and a drizzle of olive oil.

Enjoy making our healthy gazpacho recipe!