Lugano – As the weather warms up, fresh and cooling meals begin to take center stage, and few dishes capture summer quite like gazpacho. 

This chilled Spanish soup is already a seasonal favorite, but adding Moroccan-inspired spices gives the classic recipe a bold and flavorful twist perfect for a warm sunny day.

Unlike heavier soups, gazpacho requires no cooking once the vegetables are prepared, making it an easy option for summer lunches, garden parties, or light dinners. 

The creamy chilled texture combined with warming Moroccan spices creates a balance between refreshing and comforting flavors.

Ingredients

  • 6 ripe tomatoes
  • 1 cucumber
  • 1 red pepper
  • 2 garlic cloves
  • 4 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • Pinch of cinnamon
  • Juice of ½ lemon
  • Small handful fresh coriander or mint
  • Salt and black pepper

Instructions

Roughly chop the tomatoes, cucumber, and red pepper.

Place the vegetables in a blender along with garlic, olive oil, cumin, coriander, smoked paprika, cinnamon, lemon juice, and fresh herbs.

Blend until smooth, adding a small amount of cold water if needed to loosen the texture.

Season with salt and black pepper to taste.

Transfer to the refrigerator and chill for at least two hours before serving.

Serve cold with a drizzle of olive oil on top.

For an additional Moroccan twist, the soup can also be topped with toasted almonds, and chickpeas.