This is the gazpacho recipe from Monsieur Cuisine, Lidl's kitchen robot


Strong, smooth, with fruit, vinegary, more or less thick ... there are as many varieties of gazpacho as there are hands that prepare them and palates that enjoy them. The most popular cold soup on our summer menus arrives today in a new version, the one offered by the Monsieur Cuisine food processor from Lidl through the guided cooking option.

A gazpacho that incorporates unusual ingredients such as chilli, red onion and paprika that give it a touch of bold flavor. The recipe starts with the blanching of the tomatoes and their subsequent peeling, something that must be dispensed with in the preparation of this recipe but which will determine the final texture of the gazpacho, which will be a bit lumpy. However, if we want a more velvety texture, we can increase the grinding speed and time. To taste.


For 4 people
  • Ripe tomato 800 g
  • Green pepper 130 g
  • Cucumber 250 g
  • Red onion 80 g
  • Garlic clove 1
  • Chilli 1
  • Olive oil 60 ml
  • Apple vinager 15 ml
  • 1/2 teaspoon sweet paprika
  • Salt to taste
  • Ground black pepper to taste
  • Cold water (optional) 200 ml

How to make gazpacho with the Lidl Monsieur Cuisine robot

Difficulty: Easy
  • Total time 15 m
  • Elaboration 13 m
  • Cooking 2 m
  • Repose 30 m

The recipe proposed by the Monsieur Cuisine guided show starts with the blanching of the tomatoes. To do this, we make a cross-shaped cut at the base of each tomato and submerge them in a saucepan with boiling water for 30 seconds. Immediately afterwards we submerge them in a container with ice water to stop cooking. We peel, remove the hard parts and place them, cut in half, inside the Monsieur Cuisine glass.

Add the vegetables one by one: green pepper, washed, ginned and chopped; the cucumber, peeled and chopped; the onion, peeled and chopped; garlic clove, peeled; and the chilli, washed and ginned. Next we add the oil, vinegar, paprika, salt and pepper to taste. We program one minute at speed 8, without temperature.

We check the texture and thickness. If we like it more velvety, we grind it again until we get the desired texture, and if we like it more watery, we can also add the water. Finally, the robot's guided recipe asks us to let the soup cool in the refrigerator and suggests that when serving we present the gazpacho with toasted pine nuts and chopped chives. Also that we rectify the salt point and that we add ice cubes if we like it colder.

With what to accompany the Monsieur Cuisine gazpacho

Like any other gazpacho, this one goes wonderfully with the classic garnish of finely chopped onion, pepper and cucumber, some tiny croutons or, as mentioned, pine nuts and chives suggested by the robot itself. But the thing does not end with this, here you have more ideas of garnishes for the gazpacho and some of them are very crazy.

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