Summer Soup: Anchovy Gazpacho

Ingredients

• 30 ml, dividedolive oil
• 1shallot, peeled and finely sliced
• 2garlic cloves, peeled and finely sliced
• 454 gfresh tomatoes
• 1 largecucumber, peeled and deseeded
• 2canned anchovies packed in olive oil
• 5 ml, plus more to tastered wine or sherry vinegar
• About 20 leaves, dividedfresh basil
• 60 mldouble cream
• 2.5 ml, to tastesalt

Instructions

1. 1

   Sauté aromatics

   Heat half the olive oil in a heavy-based pan over medium-high heat. Once it shimmers, sauté the shallot and garlic for 1–2 minutes, until golden. Lift them out of the pan and set aside.

2. 2

   Prepare tomatoes

   Halve small Campari or cherry tomatoes. If using larger tomatoes, remove the cores and cut them into quarters.

3. 3

   Char tomatoes

   Add the remaining olive oil to the pan and arrange the tomatoes in the hot oil. Leave them undisturbed for about 3 minutes, until they develop dark char marks. Toss and blister for about 1 minute more, then remove from the pan.

4. 4

   Blend soup

   Put the shallots, garlic, tomatoes, cucumber and anchovies in a blender. Remove the small plastic insert from the lid to let steam escape, cover the opening with a towel and blend until smooth. Alternatively, put the ingredients in a pot and blend with a stick blender.

5. 5

   Season vinegar

   Add vinegar to taste; the amount will depend on its strength and your preference.

6. 6

   Add basil cream

   Add about three-quarters of the basil leaves and the cream, then blend until smooth. Taste and add salt if needed.

7. 7

   Chill soup

   Refrigerate the soup for at least 1 hour before serving. Roughly chop the remaining basil just before serving. Use the soup within 3–4 days.

8. 8

   Serve chilled

   Divide the chilled soup among 4 small bowls or 2 large bowls, and finish with the chopped basil.

9. 9

   Store leftovers

   Keep leftover soup in the fridge and use within 3–4 days.

What is anchovy gazpacho?

Gazpacho is a chilled soup associated with Spain, traditionally built around raw vegetables, especially tomatoes. This version takes a different route by charring the tomatoes before blending them.

Anchovies add a savoury note, while cucumber, basil, cream and vinegar round out the soup. The result is a smooth, cool dish with both smoky depth and fresh, tangy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 154 calories, 3g protein, 8g carbs, 13g fat.

The tomatoes and cucumber contribute most of the carbohydrates, while olive oil and double cream provide much of the fat. Anchovies add some protein, though the soup is modest in protein overall. For a more balanced plate, serve it with a protein-rich accompaniment such as eggs or beans.

Build flavour in the pan

Shallot and garlic: sauté them briefly until golden to soften their sharpness and lay down an aromatic base.

Tomatoes: let them sit against the hot pan without stirring so they can develop dark char marks. A short toss afterwards blisters the other sides without cooking them for long.

Blend carefully

Blender lid: the tomatoes are hot when blended, so remove the lid insert and cover the opening with a towel to let steam escape. Keep a secure hold on the towel and lid while blending.

Smooth finish: blend the vegetables and anchovies first, then add the cream and most of the basil and blend again. A stick blender in a pot is another option given in the method.

Balance the seasoning

Vinegar: add it to taste rather than assuming the full teaspoon will suit every bottle; its strength can vary. It should brighten the soup without overpowering the tomatoes.

Salt: taste after adding the anchovies and cream, then season if needed. Anchovies are already salty, so add salt gradually.

Chill for serving

Give the soup at least 1 hour in the fridge before serving so it is properly cold. The recipe advises using it within 3–4 days.

Serve in 4 small bowls or 2 large ones, with the remaining basil roughly chopped over the top. The recipe does not specify a particular accompaniment.

Recipe notes & tips

• Let the oil shimmer before adding the shallot and garlic.
• Keep the tomatoes undisturbed for the first 3 minutes of charring.
• Taste the soup before adding salt, as the anchovies are already salty.
• Add vinegar a little at a time and taste as you go.
• Chill the soup for at least 1 hour before serving.
• Keep some basil back to chop fresh for the garnish.

Variations

• Use sherry vinegar: choose it instead of red wine vinegar for a different tang.
• Omit anchovies: leave them out and taste the soup before adding extra salt.
• Try small tomatoes: halve Campari or cherry tomatoes before charring.
• Use a stick blender: blend the ingredients in a pot instead of a countertop blender.
• Adjust the basil: reserve more or less for the garnish to suit your preference.

Common mistakes to avoid

• Stirring too soon: the tomatoes need about 3 minutes untouched to develop char marks.
• Over-salting: anchovies bring saltiness, so taste before adding more.
• Adding vinegar all at once: its strength varies, so season gradually and taste.
• Blending with the lid sealed: remove the plastic insert and cover the opening with a towel to let steam escape.
• Serving before chilling: refrigerate the soup for at least 1 hour so it is cold.

How to store

Store leftover soup covered in the fridge and use it within 3–4 days. Serve it chilled; the recipe does not specify reheating.

Frequently asked questions