Recipe by: Genny Le Calvez Iskandar

Source: Family recipe

Serve: 6-8


  • 800 ml tomato juice
  • 2 Tbsp cucumber, very finely chopped
  • 3 Tbsp tomatoes, very finely chopped
  • 1 Tbsp onion, very finely chopped
  • 1 large clove garlic, very finely chopped
  • Pinch of chili flakes Pimant d’Espelette or replace with 2 tsp of Tabasco  1 tsp olive oil
  • 1 Tbsp lemon juice
  • Fresh coriander, chopped
  • Pepper
  • Salt


  • Pour the tomato juice in a jug
  • Add everything in and mix well. Everything needs to be chopped really fine so that it provides texture but does not overpower. If you don’t like the texture of chopped ingredients, blend the soup.
  • Serve cold in small glasses

Download PDF here: Spanish Gazpacho Shots Genny Le Valvez Iskandar