Gazpacho (Serves: 3/4 – Preparation time: 15 mins)

I told my Spanish friend Alejandro that I was going to make Gazpacho this week and he quizzed me about what I intended to put in it to ensure that I was making what he deemed to be an authentic Spanish Gazpacho.  When I dropped ‘lemons’ into the list of ingredients that I intended to use, he promptly stopped me and told me in no uncertain terms that lemon is not a Gazpacho ingredient and that the vinegar is all that you need – and I have to say that now having made it without lemons that I agree with him.

For those of you that are less familiar with Gazpacho it is a cold tomato soup made using raw ingredients and there is absolutely no cooking involved.  All you need to make it is a sharp knife and a hand blender – simple.  Whilst summer is drawing to a close this is a great option if you are looking for a refreshing starter or light lunch.  The underlying flavours are both tangy and slightly creamy making you want to go back for more.  Enjoy!


Serves: 3-4
Preparation time: 15 mins (+chilling time)


  • 600g tomatoes
  • 200g cucumber
  • 50g green pepper
  • 1-2 cloves of Garlic
  • 6tbsp Olive oil
  • 1tbsp cider vinegar
  • Seasoning

Serve with:
A combination of diced red pepper, green pepper, tomato, onion, boiled egg, cucumber, goat’s cheese and croutons.


  1. Remove the skin from the tomatoes – the best way to do this is by cutting a small cross into the bottom of the tomatoes, place in a bowl of boiling water for 45-60 seconds, remove  and then using your fingers peel the skin off.
  2. Cut out the hard core of the tomatoes, dice and place both the flesh and seeds in a bowl.
  3. Peel and dice the cucumber and add to the bowl.
  4. De-seed the green pepper, dice  and add to the bowl along.
  5. Grate in the garlic.
  6. Add the olive oil, vinegar and seasoning – stir well and then leave to chill in the fridge for as long as you can (preferably overnight as this will allow the juices to seep out of the tomatoes and cucumber.)
  7. Once chilled, using a hand blender blitz until smooth, taste and add more seasoning as required. (If you wish to have a completely smooth Gazpacho – push the soup through a sieve to remove any bits.)
  8. Serve with a mixture of finely diced red pepper, green pepper, tomato, onion, boiled egg, cucumber, goat’s cheese and croutons.

Note:  If you prefer a thick Gazpacho add bread to the mixture before blending.  Alternatively if you prefer a thinner Gazpacho add a little water to the soup once blended until you have your desired consistency.



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