Cold soups are all the rage at our place in Summer – the hot Summer days of over 35C, often over 40C, demand cooling foods, yet we still want them to be nourishing and healthy. In our garden there are often tomatoes to spare, and so making Gazpacho, that Spanish delicious cold soup, makes such sense.
This is a quick version, takes no more than the time it takes to wash the tomatoes and peel the cucumber. I like these ratios, but nothing is fixed and you can play around with this delicious blender formula. Add a few herbs, lemon instead of vinegar, a small amount of fresh green or red chilli. Enjoy yourself as you make variations on this theme.
Try these Tomato recipes – Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Italian Tomato Sauce, and Tomato and Peach Salad.
You can browse all of our Cold Soup recipes, all of our Tomato recipes, and all of our Cucumber recipes. Have a look at our Tomato Soups, Cucumber Soups, or all of our Soups, hot and cold. Or take some time to browse our Late Summer dishes.
Place in a blender: 500g tomatoes cut into pieces, a large cucumber also chunked, 2 or 3 slices of stale bread torn into pieces, 1/4 cup extra virgin olive oil, 2 Tblspn sherry vinegar, 1 – 2 cloves of garlic, 4 icecubes, a little cold water, sea salt and some freshly ground black pepper.
Process until smooth, adding more water if necessary. Chill for at least 30 mins if possible (can be served immediately). Garnish with some coriander leaves and/or grated lemon or lime zest (optional).
recipe notes and alternatives
Replace the vinegar with some lemon juice.
If you like the bite of onion in your gazpacho, either garnish with finely chopped shallots or red onion, or include a little in the blender before you process.