Andalusian Gazpacho

"an Andalusian appetizer made from tomatoes

Andalusian Gazpacho

Gazpacho is particularly suitable on hot summer days as a fresh lunch or light dinner.

  • 1 × sugar
  • 1 × salt
  • 1 × pepper
  • 10 ml lemon juice
  • 20 ml olive oil
  • 5 tbsp. tomato paste
  • 0.3 × cucumber(s)
  • 170 g tomato(es)
  • 0.5 × red bell pepper
  • 30 g white bread
  • 1 × chili sauce
  • 200 ml vegetable stock
  • 1 × garlic clove(s)


Finely chop the vegetables and finely puree with the stock in a blender together with the white bread. Add the olive oil during blending and season to taste.


Pass through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.


Garnish with diced vegetables such as cucumbers, green peppers and peeled tomatoes and serve with grilled prawns or fish.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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