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“Gazpacho” Soup

6-person serving


  • 4 to 5 Tomatoes
  • 1 Cucumber
  • 4 Onions                                                      
  • 3 slice Toast Bread (the white part only)
  • 1 each Capsicum (yellow, red, green)
  • 5 clove Garlic
  • 1 bdl. Chives
  • Iodized Salt, Pepper
  • Tabasco to taste
  • 3 tbsp Tomato Paste
  • 0.5 Ltr PH7 Water
  • Red Wine Vinegar (also Balsamic Vinegar)
  • 4 Tbsp Olive Oil

How to cook

  • Wash all vegetable well with clean water; peel the cucumber and un seed the capsicum.
  • Cut tomatoes, cucumber, garlic, bread into smaller pieces and place into a blender
  • Add salt, pepper, tomato paste, red wine vinegar, water and olive oil
  • Blend well until you have a smooth liquid
  • Season again with salt and pepper; add Olive oil and some Tabasco to your liking of spice.
  • Fill all in a bowl covered with plastic foil than until cold into a chiller
  • Cut the capsicum separate and 1 onion into small cubes (“Brunoise”)
  • Cut two slice of white bread into cubes and roast golden brown in butter, than set aside 

How to serve

  • Place the small cut capsicum, roasted bread and onions into 3 different small bowls or on a plate as condiments to the Gazpacho.
  • Place the chilled Gazpacho Soup into 6 cups and serve together with the capsicum, bread and onion
  • As guest enjoy this refreshing, healthy vegetarian soup from the southern part of Spain – Andalusia province while mixing into the soup the garnishing as capsicum, fresh onions and bread croutons.

The Gazpacho is quickly done, can be prepared a day in advance and chilled covered in the fridge. It is an excellent fine dining dish so at a very low cost – originally a poor people meal as Andalusia had it all Tomatoes, Cucumbers, Garlic, Bread & Water. Today it is one of the traditional & popular dishes of Spain.

Oliver E. Soe Thet

He was born on 03.10.1961.

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