Andalucian Gazpacho Soup

Andalucian Gazpacho Soup

Cold soup? Give it a go, it’s really, really good! And very thirst-quenching. A simple blend of raw vegetables, it’s absolutely crammed with vitamins and minerals. The real secret to a great Gazpacho is to use really good olive oil, and (although perhaps just psychological) it always tastes better on a hot sunny day … or in Spain!

Prep time: 10 minutes + 30 mins soaking

Cook time: No cook

Serves 2


  • 50g stale white bread, soaked in water for 30 mins
  • 1kg very ripe tomatoes, diced
  • 1 red pepper, 1 green pepper, deseeded and diced
  • 1 cucumber, peeled and diced
  • Pinch of sugar
  • 2 cloves garlic, peeled and crushed
  • 4 tbsp extra virgin olive oil
  • 2 tbsp sherry or red wine vinegar
  • Salt and freshly ground black pepper to taste
  • To serve:
  • Handful fresh basil
  • 1tbsp extra virgin olive oil


  1. Squeeze the water out of the bread using your hands.
  2. Using a blender or food processor, blend the tomatoes, peppers, cucumber, sugar and garlic. Add the bread and blend again until really smooth. Then slowly blend in the olive oil, adding a little at a time.
  3. Stir in the vinegar and add salt and pepper to taste.
  4. To make the gazpacho really smooth, pass the mixture through a fine sieve (make sure you do this over a bowl to catch the mixture!)
  5. Cover with clingfilm and refrigerate.
  6. Serve VERY cold in chilled bowls or glasses with chopped basil and more olive oil.


Leave a comment

Please note, comments must be approved before they are published