Gazpacho is a raw vegetable soup that originated in Andalusia. It is mainly comprised of tomato, onion, cucumber and garlic, mixed together in a blender or food processor. This gazpacho is a fresh summery soup to accompany lunch, but it also works well as a tapa served in a small shot glass.


This gazpacho is made from tomatoes, a bell pepper, an onion, garlic, half a cucumber, salt, pepper, olive oil, white wine vinegar, and a bit of parsley.

Firstly, roughly chop 1 kilo of tomatoes, an onion, a bell pepper, and crush one clove of garlic.


Add the chopped tomatoes, onion, bell pepper, garlic, and 2 tablespoons of olive oil, and 2 tablespoons of white wine vinegar to a food processor or blender and pulse until the ingredients are mixed well and the consistency is smooth.


Scrape the seeds out, and very finely chop the cucumber into small pieces. Then, stir these through the mixture in the blender – but do not blend, as this will create a nice chunky texture. Season the gazpacho with salt and pepper – you will need more than you think, so be generous, and keep tasting.


Pour the gazpacho into a bowl or jugs and chill in the fridge for at least one hour, as the flavor will intensify over time and the gazpacho is best served chilled. While this chills, finely chop a handful of parsley, and for presentation bonus points, you can prepare a cucumber garnish (image below).

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Serve in glasses and enjoy!


  • 1 kg roma tomatoes (or other ripe and in-season tomatoes will do), roughly chopped
  • 1 white onion, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 clove garlic, crushed
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1/2 cucumber, finely chopped
  • salt and pepper, to taste
  • 1 handful flat-leaf parsley, finely chopped



  1. Add roughly chopped tomatoes, onion, red bell pepper, and crushed clove of garlic into a blender or food processor along with 2 tbsp white wine vinegar and 2 tbsp olive oil. Blend the ingredients until a smooth texture is achieved.
  2. Stir in finely chopped cucumber to the mixture, but do not blend.
  3. Season with salt and pepper.
  4. Chill in fridge for 1 hour.
  5. Serve in glasses and season with parsley.