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The Ultimate Gazpacho

The perfect summer starter. This chilled gazpacho is delicious, super light and very easy to make. It has been a great summer staple this year and is very refreshing.


  • 1kg ripe red tomatoes, cored and roughly cut

  • 1 light green pepper (Anaheim, or Cubanelle) seeded and chopped up

  • 2 small cucumbers (or 1 medium sized) peeled and diced

  • 1 small mild onion (white or red, shallots would also work) peeled and roughly cut

  • 1/2 clove garlic, peeled and sliced

  • 2 teaspoons sherry vinegar ( can be substituted with red wine vinegar)

  • Salt

  • 125 ml Extra Virgin Olive Oil

  • Chilli flakes (to taste)


  • Put tomatoes, cucumber, onion and garlic into a blender. Blend at a high speed until all vegetables are broken down and it becomes very smooth. You may need to occasionally scrape down the sides using a spatula.

  • With the blender still running, add in the vinegar and 2 teaspoons of salt. Slowly add in the olive oil.

  • Strain the entire mixture and discard all solids leftover. Transfer to a bowl and chill until very cold.


  • Chop and reserve some of the tomato and cucumber for garnishing the soup later. It adds a little texture, and it looks lovely!

  • Drizzle a little basil oil on top. (This is a great recipe I use if you want to make your own)

  • Serve with croutons

  • You can also serve gazpacho soup with an ice cube in it.


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