Veggie gazpacho

    2 hours 30 min

    The Spanish classic chilled tomato and vegetable soup, with a bit of heat from cherry peppers. Served a cup chilled with other starters, or as a starter itself.

    3 people made this

    Serves: 8 

    • 1kg very ripe tomatoes
    • 1 cucumber, peeled and finely chopped
    • 1 green pepper, seeds removed, cut into strips
    • 1 red pepper, seeds removed, cut into strips
    • 1 cherry pepper or Peppadew®
    • 1 onion, sliced
    • 2 cloves garlic, chopped
    • olive oil to taste
    • salt and pepper to taste
    • 500ml water
    • juice of 1 lemon

    Prep:30min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. Peel the tomatoes: Make a cross on top of tomatoes with a paring knife and plunge into salted boiling water for about 30 seconds, then plunge into ice water to stop the cooking. Remove skins, cut into quarters and remove seeds.
    2. Put tomatoes, cucumber, all of the peppers, onion and garlic in a blender and mix well. Add olive oil and season to taste, then add water and lemon juice and blend again. Chill for at least 2 hours before serving.


    If gazpacho is too liquidy for your taste you can add 1 or 2 slices of bread and blend with soup mixture in blender, to thicken.

    Cherry peppers

    Cherry peppers are found in jars in some larger supermarkets and add just a bit of heat. Peppadew brand peppers are a good alternative. In a pinch, you can omit these all together or add a small amount of fresh red chilli to taste.

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