Gazpacho with Puffed Quinoa

Gazpacho with Puffed Quinoa

This typical Peruvian-Spanish fusion dish is made by Katinka Lansink Dodero. She is a Peruvian cuisine specialist, based in Amsterdam.


  • 6 tasty tom tomatoes
  • 6 tbsp Roasted Chipotle hot sauce
  • 100 grams boiled pumpkin
  • 1 red bell pepper, roasted (canned), chopped
  • ½ cucumber, peeled
  • ½ green bell pepper
  • 1 small red onion, peeled
  • 50mm of red vinegar
  • 2 tbsp coffee milk
  • salt and pepper to taste
  • juice of 1 lime
  • 6 kalamata olives, sliced
  • 1/4 green bell pepper, chopped into small dices
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh cilantro, , chopped
  • 1 tbsp fresh mint, chopped
  • 2 tbsp white balsamic
  • 1 tbsp extra vierge olive oil
  • salt and pepper to taste
  • 1 tbsp of quinoa


  1. Preheat oven to 200°C
  2. Put the tomatoes (dripped with Roasted Chipotle hot sauce) without the seeds) for 20min.
  3. Rinse the quinoa with cold water and put it in a hot pan. Add a bit of oil when it is dried and roast in about 5-10 minutes until they pop. Don’t forget to stir.
  4. Mix the rest of the garnish, all chopped finely, and leave in the fridge.
  5. Put all the ingredients for the cazpacho in a blender and blend until it’s a smooth mix. Leave in the fridge for 45min.
  6. Serve the tomato mix, put the garnish on top.
  7. Last step: sprinkle 1tbsp of oil and then the quinoa all over the gazpacho like it is confetti.

Recipe by Ceviche Ceviche

Share this post

Comments (2)

  • cevicheceviche Reply

    So much fun while creating, tasting and photographing this recipe. Great collab, thank you! Guilty cravings: this crazy yummie chipotle sauce, I drink this sauce 😇

    August 14, 2020 at 11:17

Leave a Reply

Your email address will not be published. Required fields are marked *