No gluten Lactose free Vegetarian Soy free Vegan
cooking time


difficulty 1
cooking time


difficulty 1
No gluten Lactose free Vegetarian Soy free Vegan



Step 1

Rinse all vegetables and cut them into coarse pieces.

Step 2

Put all ingredients in the blender. Blend until you get a homogeneous soup. Do not blend too long, this is to avoid overheating the blender and warming up the gazpacho.

Step 3

Taste, and season with vinegar, chili, pepper, salt and basil.

Step 4

Divide the gazpacho among 4-6 glasses or bowls and serve with a spoonful of Pa’lais Cucumber & Chives

Tip 1

Use black fermented garlic instead of regular garlic. This is gentler on the stomach & breath.

Tip 2

Also delicious with roasted bell pepper from a jar. This gives a more intense flavor & color.

Pa'lais star

Pa’lais Cucumber & Chives


300 gr deep red & ripe tomatoes

1/2 cucumber, peeled

75 gr red onion or shallot

1 clove of garlic

2 sweet pointed peppers

2 handfuls of basil, including the stems

2 to 3 tbsp red wine vinegar

1 tbsp olive oil

250 to 300 ml ice-cold water, or more if the gazpacho is too thick

1 to 2 tsp coconut blossom sugar (to bind all the flavors)

Tabasco, red chili pepper or cayenne pepper to taste

A good deal of black pepper and sea salt

As a finishing touch: 1 cup of Pa’lais Cucumber & Chives