Classic gazpacho

    2 hours 20 min

    This traditional Spanish soup is full of wonderfully fresh flavours and packed with vitamins as all the vegetables are raw. Cool and refreshing, it is the ideal choice for a simple lunch or midsummer supper, with some seeded country-style bread or rolls. Or serve it as a light starter on a warm evening.

    29 people made this

    Serves: 4 

    • 500 g (1 lb 2 oz) full-flavoured tomatoes, quartered and seeded
    • ¼ cucumber, peeled and coarsely chopped
    • 1 red pepper, seeded and coarsely chopped
    • 2 garlic cloves
    • 1 small onion, quartered
    • 1 slice of bread, about 30 g (1 oz), torn into pieces
    • 2 tbsp red wine vinegar
    • ½ tsp salt
    • 2 tbsp extra virgin olive oil
    • 500 ml (17 fl oz) tomato juice
    • 1 tbsp tomato purée
    • To serve
    • 1 red pepper
    • 4 spring onions
    • ¼ cucumber
    • 2 slices of bread, toasted

    Prep:2hr20min  ›  Ready in:2hr20min 

    1. Mix all the ingredients in a large bowl. Ladle batches of the mixture into a blender and purée until smooth. Pour the soup into a large clean bowl, cover and chill for 2 hours.
    2. Prepare the vegetables to serve with the soup towards the end of the chilling time. Seed and finely dice the red pepper; thinly slice the spring onions; and finely dice the cucumber. Cut the toasted bread into small cubes to make croutons. Place these vegetables and croutons in separate serving dishes.
    3. Taste the soup and adjust the seasoning, then ladle it into bowls. Serve at once, offering the accompaniments so that they can be added to taste as the soup is eaten.

    Some more ideas

    In very hot weather, add a few ice cubes to the soup just before serving, to keep it well chilled. This will also slightly dilute it. * To make a fresh green soup, use 500 g (1 lb 2 oz) courgettes instead of tomatoes and cucumber. Add 450 ml (15 fl oz) vegetable stock, preferably home-made, instead of the tomato juice. Use a green pepper instead of a red one. Add 15 g (½ oz) fresh basil leaves and 85 g (3 oz) pitted green olives. Mix, purée and chill the soup as above. Serve with a diced green pepper instead of red.

    Plus points

    Up to 70 per cent of the water-soluble vitamins – B and C – can be lost in cooking. In this classic soup the vegetables are eaten raw, which means they retain maximum levels of vitamins and minerals. * Peppers have a naturally waxy skin that helps to protect them against oxidation and prevents loss of vitamin C during storage. As a result their vitamin C content remains high even several weeks after harvesting.

    Each serving provides

    Excellent source of niacin, potassium, vitamin A, vitamin B1, vitamin B6, vitamin C.

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    Reviews in English (4)


    With vine tomatoes that smell just right this makes a very good gazpacho. The texture of the croutons and crunchy chopped vegetables makes it really appetising and good to look at as well as to taste. My guests lapped it up and asked for more. Half or less of a red pepper and a couple of spring onions would be fine for the garnish and my guests would have eaten far more croutons. As they are easy as well as cheap to do, double the quantity - brown bread works well, too.  -  06 Jun 2015


    One small tweak made this very authentic. Andalucians make this as a very cheap recipe, so use all fresh local produce and it makes a delicious and healthy lunch. In much of Andalucia it is served in a glass, so needs to be thinned using only water.  -  17 Jul 2010


    Altered ingredient amounts. Half the quantity of onion and garlic. Just core the tomatoes, no need to remove the seeds. Just water instead of tomato juice. Gives a more authentic flavour.  -  17 Jul 2010