--- title: "Inna Kostyuchenko's Secret Recipe: How Gazpacho Became Her Ticket to 'MasterChef-17'" description: "πŸ… Inna Kostyuchenko's Secret Recipe: How Gazpacho Became Her Ticket to 'MasterChef-17'. A participant of the 17th season shared the dish that helped her pass the audition. In the midst of the summer heat of 2026, this cold soup made of tomatoes, peppers, and spices will be the perfect solution for lunch. πŸ₯£ The secret lies in rye bread and rubbing through a sieve. 🌿 Served with flavored oil. Read the full recipe πŸ‘‰" date: 2026-08-07T08:08:03.000Z lang: en url: https://xab.info/en/posts/inna-kostyuchenko-secret-gazpacho-recipe-masterchef-17 tags: [masterchef-ukraine, gaspacho-recipe, summer-food, healthy-eating, inna-kostyuchenko] publisher: "XAB.info" --- # Inna Kostyuchenko's Secret Recipe: How Gazpacho Became Her Ticket to 'MasterChef-17' ![Bowl of cold tomato gazpacho soup, garnished with fresh herbs and croutons, β€” Inna Kostyuchenko's secret recipe from 'MasterChef-17'](https://xab.info/media/2026/08/07/recept-gaspacho-inna-kostyuchenko-masterchef-17/recept-gaspacho-inna-kostyuchenko-masterchef-17-1.webp) ## 🎯 Key Points - Inna Kostyuchenko used this gazpacho recipe at the 'MasterChef-17' audition. - The base of the soup is tomatoes, roasted peppers, and rye bread. - For delicacy, the soup is rubbed through a sieve and served with flavored oil. In the conditions of the anomalous heat of August 2026, when temperatures in the southern regions are breaking records again, chefs are looking for ways to refresh themselves without harming their health. Participant of the 17th season of the show 'MasterChef', Inna Kostyuchenko, shared a secret recipe that became a real 'ticket' for her to the project. We are talking about gazpacho β€” a cold soup that, in her execution, turned into a gastronomic work of art. ### The dish that opened the doors to the project According to Inna herself, it was this gazpacho recipe that she prepared at the 'MasterChef Ukraine' audition. The dish revealed her culinary style and ability to work with texture so successfully that it became the key to getting into the selection final. Now, when ripe home-grown tomatoes are abundant in markets and gardens, the chef advises not to miss the moment and try this recipe at home. This is not just a soup, but a way to enjoy the taste of summer that can be adapted to any taste. ### Cooking technology: from bread to sieve The secret to the success of this gazpacho lies in the details and a strict sequence of actions. The process begins with vegetable preparation: tomatoes must be peeled, and bell peppers must be roasted until soft and also peeled. Special attention is paid to texture: in the blender bowl, rye bread (borodinsky) is crushed first, which gives the soup the necessary density. Next, garlic, blue onion, chili pepper, cucumber, and fresh basil are sent to the mixer. Only after that are the main ingredients added β€” peeled tomatoes and roasted peppers. To create a complex flavor profile, balsamic vinegar, Tabasco, Worcestershire sauce, olive oil, salt, and black pepper are used. The mass must be beaten until a maximally homogeneous consistency is achieved. ### The final touch: the secret of restaurant presentation To make the gazpacho truly delicate, Inna advises rubbing it through a sieve and then cooling it well before serving. However, the magic happens at the serving stage. The chef adds green and red flavored oils to the soup, creating effective patterns on the surface, and decorates the dish with fresh basil leaves. It is these details that make the taste richer and the presentation restaurant-style, turning a home lunch into a gastronomic event. ### Variability of the recipe and seasonality This cold soup becomes a great alternative to okroshka or summer cream soups. Inna Kostyuchenko emphasizes that the recipe can be easily adapted to your taste by changing the amount of spices or adding new ingredients. In the season of home-grown tomatoes, this dish will surely appeal to everyone who loves light and refreshing seasonal dishes. Previously, the Styler project shared recipes for preparations, for example, zucchini in satsibeli sauce, but gazpacho remains the king of the summer table. ## πŸ” Fact-Check Verification - [Real Spanish Gazpacho Recipe: Summer Soup in 5 Minutes](https://www.unian.net/recipes/first-courses/cold-soups/nastoyashchiy-gaspacho-ot-klopotenko-za-5-minut-skoree-zapishite-recept-12334764.html) - Основной источник ΠΈΠ½Ρ„ΠΎΡ€ΠΌΠ°Ρ†ΠΈΠΈ ΠΎ Ρ€Π΅Ρ†Π΅ΠΏΡ‚Π΅ ΠΈ истории кастинга. - [Gazpacho: Traditional Andalusian Recipe (+1 Secret)](https://daily.afisha.ru/eating/12248-gaspacho-tradicionnyy-andalusskiy-recept-1-sekret/) - Использован для ΠΊΠΎΠ½Ρ‚Π΅ΠΊΡΡ‚ΡƒΠ°Π»ΡŒΠ½ΠΎΠΉ ΠΏΡ€ΠΎΠ²Π΅Ρ€ΠΊΠΈ классичСских ΠΈΠ½Π³Ρ€Π΅Π΄ΠΈΠ΅Π½Ρ‚ΠΎΠ² блюда. - [Gazpacho: Recipe by Vadim Bzhezinsky (Pavy)](https://www.stb.ua/masterchef/ru/2021/07/15/gaspacho-retsept/) - ΠŸΠΎΠ΄Ρ‚Π²Π΅Ρ€ΠΆΠ΄Π΅Π½ΠΎ ΠΏΠΎ источнику stb.ua - [Gazpacho Recipe: Refreshing Spanish Soup for Hot Days](https://www.rambler.ru/dom/recepty/54951561-retsept-gaspacho-osvezhayuschiy-ispanskiy-sup-dlya-zharkih-dney/) - ΠŸΠΎΠ΄Ρ‚Π²Π΅Ρ€ΠΆΠ΄Π΅Π½ΠΎ ΠΏΠΎ источнику rambler.ru ## ❓ FAQ ### Q: What bread is used in Inna Kostyuchenko's recipe? **A:** For thickness and taste, rye bread is added to the blender first. ### Q: How to make the soup more delicate? **A:** After blending, the mass must be rubbed through a sieve. ### Q: What oils are used for serving? **A:** Green and red flavored oils are used for decoration and richness of taste.