Gazpacho is a Spanish vegetable soup, usually served cold. This version is made with tomatoes, cucumber and roasted red bell peppers and topped with crunchy Parmesan basil panko breadcrumbs.

Yield: Serves 8 as a starter.



  • 2 tbsp salted butter
  • 3/4 cup panko (Japanese-style bread crumbs)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp basil, crumbled
  • 2 cups chopped tomatoes
  • 1 cup chopped seeded English cucumber
  • 2 roasted red bell peppers, chopped
  • 1 can (10 oz/284 mL) tomato juice
  • 1/4 cup fresh lime juice
  • 1 1/2 tbsp sugar
  • 3/4 tsp salt
  • 1/2 tsp hot pepper sauce
  • 1/2 cup olive oil


  1. To prepare panko crumble, melt butter in a medium frypan over medium heat. Add panko and saute until golden brown, about 1 minute. Remove from heat. Stir in Parmesan cheese and basil; refrigerate until serving.
  2. Place tomatoes and cucumber in a food processor; process until finely chopped. Add roasted peppers and process until roasted peppers are finely chopped. Transfer tomato mixture to a bowl. Stir tomato juice, lime juice, sugar, salt and hot pepper sauce into tomato mixture. Gradually whisk in oil until blended. Cover and refrigerate for at least 2 hours or up to 24 hours. Stir before serving. Serve cold topped with panko crumble.
Nutritional analysis per serving:

213 calories, 17.8 g fat, 3 g protein, 12 g carbohydrate, 1.2 g fibre, 348 mg sodium


To roast peppers, place whole bell peppers on a broiler pan. Broil 5 inches from heat, turning occasionally, until blackened on all sides. Alternatively, place whole bell peppers directly on grid on natural gas barbecue. Grill over medium heat, turning occasionally, until blackened on all sides, about 15 – 20 minutes. Place hot peppers in a bowl; cover with plastic wrap. Allow peppers to steam for 5 – 10 minutes. Peel peppers under cold running water. Remove stems and cut peppers in half. Remove seeds and ribs. Use as directed in recipe.