Tomato & Bell Pepper Gazpacho

Ingredients

• 250 gseasonal tomatoes, deseeded and roughly chopped
• 1 largered pepper, roughly chopped
• 1 smallcucumber, roughly chopped
• 1–2 smallshallots, peeled
• 3garlic cloves, peeled
• 120 ml (½ cup)cold olive oil
• 2limes, juiced
• A splash, to tasteapple cider vinegar
• 60 ml (¼ cup)chopped basil and parsley
• ½avocado
• A large pinchsalt and freshly cracked black pepper

Instructions

1. 1

   Chop and combine

   Roughly chop the vegetables and place them in a blender with the other ingredients.

2. 2

   Blend until smooth

   Blend the mixture until it has a smooth texture.

3. 3

   Season to taste

   Taste and adjust the seasoning with salt and pepper.

4. 4

   Chill the gazpacho

   Refrigerate for at least four hours, or leave it overnight, before serving.

5. 5

   Serve it cold

   Serve chilled, garnished with diced red pepper and cucumber and fresh basil leaves.

What is gazpacho?

Gazpacho is a cold Spanish soup associated with Andalusia, traditionally made by blending raw vegetables and serving them chilled. This version combines tomatoes, pepper and cucumber with lime, herbs and a splash of vinegar.

Avocado gives the blend extra body, while olive oil makes it rich and smooth. The long chill lets the soup become thoroughly cold before it reaches the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 5g protein, 22g carbs, 64g fat.

Most of the energy and fat come from the olive oil, with avocado adding some more fat; the vegetables and fruit provide most of the carbohydrates and fibre. Protein is modest, so pair a serving with a protein-rich side such as beans or eggs if you want a more substantial meal.

Choosing the vegetables

Tomatoes: Use ripe seasonal tomatoes for a juicy, full-flavoured base, and remove the seeds as directed. Their flavour is especially noticeable because the vegetables are not cooked.

Pepper and cucumber: A large red pepper brings sweetness, while cucumber keeps the blend fresh and watery. Roughly chopping them is sufficient because the blender does the finer work.

Balancing the flavours

Citrus and vinegar: Lime juice adds a sharp, fragrant note, and the apple cider vinegar is added gradually so it does not overpower the vegetables. Taste the blend before adding more vinegar.

Shallots, garlic and herbs: These bring savoury depth and aromatic freshness. The recipe gives a range of one to two shallots, so use the amount that suits your preference.

Getting a smooth texture

Blending: Blend until no coarse pieces remain and the soup looks even. If your blender is small, work in batches rather than filling it past its comfortable capacity.

Olive oil and avocado: These help make the texture feel fuller and silkier. Add the oil with the other ingredients as directed, then blend until it is incorporated.

Why the chilling time matters

The method calls for at least four hours in the fridge, or an overnight chill. This is much longer than the hands-on preparation time, so plan ahead if you want to serve it the same day.

Serve it properly cold, and stir it before ladling if the mixture has separated slightly while resting. Add the diced vegetables and basil just before serving for a fresh finish.

What to serve alongside

Serve the gazpacho as a starter or a light meal, with crusty bread for dipping. A simple green salad also works well alongside its cool, bright flavours.

Keep the garnish restrained: diced red pepper, cucumber and fresh basil add contrast without covering up the blended vegetables.

Recipe notes & tips

• Use ripe tomatoes for the best flavour in this uncooked soup.
• Add the apple cider vinegar a little at a time and taste as you go.
• Blend until the mixture is evenly smooth before chilling.
• Allow at least four hours for chilling, or make the gazpacho the day before.
• Dice the garnish small so it is easy to spoon up with the soup.
• Stir the gazpacho before serving if it has separated during chilling.

Variations

• Adjust the shallots: Use one for a gentler savoury flavour or two for more bite.
• Change the herbs: Vary the balance of basil and parsley while keeping to the listed amount.
• Tune the vinegar: Add it gradually to make the soup more or less tangy.
• Make it silkier: Blend thoroughly so the avocado and olive oil are evenly incorporated.
• Vary the garnish: Use the suggested diced red pepper, cucumber and basil leaves in a balance you enjoy.

Common mistakes to avoid

• Adding all the vinegar at once: Start with a splash, taste the blend and adjust gradually.
• Skipping the chill: Refrigerate for at least four hours or overnight so the soup is served cold.
• Stopping the blender too soon: Continue until the vegetables have a smooth, even texture.
• Using underripe tomatoes: Choose ripe seasonal tomatoes for a more flavourful base.
• Overfilling the blender: Blend in batches if needed to keep the mixture moving smoothly.

How to store

Keep the gazpacho covered in the refrigerator and eat it within 2 days for the freshest flavour. Stir before serving; it is intended to be served cold, so no reheating is needed.

Frequently asked questions