Gazpacho | Recipes

Ingredients

• 2hothouse cucumbers, halved and seeded, but not peeled
• Amount not specifiedbell peppers
• Amount not specifiedtomatoes
• Amount not specifiedred onions
• Amount not specifiedgarlic
• Amount not specifiedtomato juice
• Amount not specifiedvinegar
• Amount not specifiedolive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Chop the vegetables

   Roughly cut the cucumbers, bell peppers, tomatoes and red onions into cubes about 2.5 cm across. Process each vegetable separately in a food processor fitted with a steel blade, using short pulses until coarsely chopped. Take care not to blend them smooth.

2. 2

   Mix and chill

   As each vegetable is chopped, add it to a large bowl. Stir in the garlic, tomato juice, vinegar, olive oil, salt and pepper, then mix well. Chill before serving; the flavours will develop further as the gazpacho sits.

What is gazpacho?

Gazpacho is a chilled Spanish soup traditionally made with raw vegetables, with roots in the southern region of Andalusia. It is served cold rather than cooked, making the freshness and texture of its ingredients central to the dish.

This version keeps the vegetables coarsely chopped instead of puréeing them. Tomato juice, vinegar and olive oil bring the mixture together, while chilling gives the flavours time to mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 3g protein, 15g carbs, 13g fat.

The vegetables and tomato juice provide most of the carbohydrates, while olive oil is the main source of fat; the soup is not a substantial source of protein. The recipe’s quantities are incomplete here, so the nutrition estimate is approximate. For a more filling plate, serve a measured portion with a protein-rich side such as eggs or beans.

Prepare the vegetables

Cucumbers: seed them as directed, but leave the peel on; it contributes colour and a little bite.

Separate batches: process each vegetable on its own, then combine them in the bowl. This makes it easier to stop while the pieces are still coarse.

Keep the texture

Short pulses: use brief bursts rather than running the processor continuously. Stop once the vegetables are chopped into small pieces, before they become a smooth purée.

Even pieces: cut the vegetables into roughly 2.5 cm cubes first so they process more consistently.

Balance the seasoning

Vinegar: it provides a sharp counterpoint to the ripe vegetables and tomato juice. Stir it through thoroughly so the flavour is distributed.

Olive oil: mix it into the vegetables rather than adding it only on top. Taste and adjust the salt and pepper before chilling.

Allow time to chill

Chilling: serve the soup cold, as the method directs. The recipe gives no exact chilling time, so allow enough time for it to become properly cold.

Resting: the gazpacho’s flavours develop as it sits. If preparing ahead, keep it covered in the fridge and stir before serving.

Serving ideas

Serve gazpacho in chilled bowls or glasses as a starter, or make it part of a light lunch. Bread on the side makes a simple accompaniment.

For a fuller plate, pair it with a sandwich or a protein-rich side. Keep any additional toppings separate until serving so the soup’s texture remains clear.

Recipe notes & tips

• Cut the vegetables into similar-sized cubes before processing.
• Pulse each vegetable separately and stop while the pieces are still distinct.
• Use a large bowl so you can mix the vegetables and seasonings evenly.
• Taste the soup before chilling and adjust salt and pepper to suit.
• Stir the gazpacho before serving, especially if it has been resting for a while.

Variations

• Herb finish: scatter chopped parsley over each serving just before eating.
• Cucumber garnish: reserve a little chopped cucumber to add texture on top.
• Spicy edge: add a small amount of finely chopped chilli to the bowl.
• Bread on the side: serve with crusty bread for a more substantial meal.

Common mistakes to avoid

• Overprocessing: the soup loses its coarse texture; use short pulses and stop early.
• Processing everything together: some vegetables may turn smooth before others are chopped; work in separate batches.
• Skipping the chill: the soup is meant to be served cold; refrigerate it before serving.
• Uneven chopping: large pieces may remain while small ones turn mushy; cut the vegetables to similar sizes first.
• Serving without stirring: ingredients can settle or separate; mix the soup again before ladling.

How to store

Cover and refrigerate leftover gazpacho, then use within 2 days for the freshest flavour and texture. Stir before serving; this chilled soup is not intended to be reheated.

Frequently asked questions