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Spicy curry gaspacho

Refreshing summer soup with oriental notes


1. Peel the cucumber and cut in half lengthways, remove the seeds and cut the cucumber halves into pieces. Cut the peppers into chunks after removing the seeds and the white parts. Wash the tomatoes, cut into quarters and remove the core. Peel the garlic and cut into pieces. Crush the basil.

2. Pour the vegetables, NATURATA tomato sauce, curry and NATURATA olive oil into a saucepan, add a little water and then reduce the whole to a purée. Add water as necessary, to obtain a liquid, but not watery, consistency.

3. Season with black pepper, NATURATA herb salt and NATURATA balsamic vinegar. Chill for at least an hour before serving.

This recipe was provided to us by: NATURATA AG