Gazpacho

Ingredients

• 500 gtomatoes, halved
• 2 smallpeppers (red and yellow here), deseeded and quartered
• 2spring onions, trimmed
• 2 clovesgarlic, peeled
• 2 slicestoast bread (wholemeal toast also works), to taste
• ½cucumber, peeled and halved
• ½ tspdried oregano
• ½ tspground cumin
• 2 tbspolive oil
• 2 tbspwhite wine vinegar
• 3 tbspbalsamic vinegar
• to tastesalt and pepper
• to tastelemon juice

Instructions

1. 1

   Blend the vegetables

   Put all the ingredients except the olive oil into a blender. Start at a low speed so the ingredients move down towards the blades, then blend at full speed until finely broken down.

2. 2

   Add the oil

   Add the olive oil and briefly blend again at a low speed.

3. 3

   Chill and season

   Chill for at least 2 hours. Before serving, taste and adjust with salt, pepper and lemon juice.

4. 4

   Serve it icy

   For gazpacho that is cold straight away, add ice cubes while blending. Adjust the seasoning if needed.

What is gazpacho?

Gazpacho is a cold Spanish soup, commonly associated with Andalusia, made by blending raw vegetables and serving them chilled. This version combines tomatoes, peppers and cucumber with bread, vinegar and olive oil.

Bread gives the soup body, while the vinegar and lemon help balance the sweetness of ripe vegetables. A two-hour chill lets the flavours come together and makes it refreshing to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 3g protein, 12g carbs, 8g fat.

The bread provides most of the carbohydrates, while olive oil supplies most of the fat; the vegetables contribute a small amount of protein. For a more filling plate, serve a portion with extra vegetables or bread on the side.

Choosing the ingredients

Ripe tomatoes: they provide the main flavour and much of the soup’s liquid, so choose tomatoes that are fragrant and juicy.

Peppers and cucumber: red and yellow peppers bring sweetness and colour, while peeled cucumber keeps the blend fresh and mild.

Bread and oil: toast bread thickens the soup, and olive oil adds a smooth, rounded finish. Wholemeal toast is an option if you prefer it.

Getting a smooth blend

Start slowly: the recipe begins at a low blender speed so the larger pieces can move towards the blades. Once the ingredients are circulating, increase the speed and blend until they are finely broken down.

Add the oil later: blending it in briefly at low speed gives the soup a cohesive finish without needing a long second blend.

Seasoning the soup

Taste after chilling: cold temperatures can make flavours seem less pronounced, so make the final adjustments just before serving. Add salt, pepper and lemon juice gradually, tasting as you go.

Keep the balance: the white wine and balsamic vinegars contribute acidity, while lemon can sharpen the finish further. Add only as much extra lemon as the soup needs.

Chilling and serving

Allow at least 2 hours in the fridge for the soup to become thoroughly cold. The actual blending takes only a few minutes, but the chilling time is essential for the intended serving style.

For an immediate icy version, add ice cubes during blending as suggested in the recipe. Since they dilute the mixture as they melt, check the seasoning afterwards.

What to serve with it

Serve the gazpacho in chilled bowls or glasses for a light lunch or starter. Bread on the side makes the meal more substantial and complements the bread already blended into the soup.

A simple salad or a few extra chopped vegetables alongside can add contrast without obscuring the cool, tangy flavour.

Recipe notes & tips

• Use ripe, juicy tomatoes for a fuller tomato flavour.
• Trim the spring onions and prepare the vegetables as listed so they blend readily.
• Begin blending slowly before turning the mixer up to full speed.
• Chill the soup for at least 2 hours before serving for the intended cold texture.
• Taste and adjust the salt, pepper and lemon juice after chilling.
• If adding ice cubes during blending, check the seasoning again before serving.

Variations

• Wholemeal toast: use wholemeal toast in place of white toast for a more robust flavour.
• Extra chill: blend in ice cubes for an immediately icy soup, then adjust the seasoning.
• Milder garlic: use one garlic clove for a gentler flavour.
• Herb change: replace the oregano with dried basil for a different herbal note.
• Pepper choice: use two peppers of the same colour if that is what you have available.

Common mistakes to avoid

• Starting too fast: the ingredients may not reach the blades; begin on low speed, then increase it.
• Skipping the chill: the soup will not be properly cold; refrigerate it for at least 2 hours.
• Adding too much lemon at once: it can dominate the balance; add it gradually and taste.
• Forgetting to re-season: chilling or added ice can mute or dilute the flavour; check the seasoning before serving.
• Blending the oil for too long: the method calls for only a brief final blend on low speed.

How to store

Keep leftover gazpacho covered in the fridge and use within 2 days. Stir it before serving, and avoid reheating: it is intended to be served cold.

Frequently asked questions