Refreshing gazpacho

    1 hour 10 min

    This refreshing gazpacho is a delightful starter for a warm summer evening meal. This is a great recipe for using some of the bounty from your garden, so feel free to incorporate any tomatoes or cucumbers you might have.

    1 person made this

    Serves: 6 

    • 1.35kg ripe tomatoes
    • 2 tins Italian plum tomatoes
    • 4 red peppers, seeded and roughly chopped
    • 1 cucumber, roughly chopped
    • 1 large onion, roughly chopped
    • 3 teaspoons minced garlic
    • 6 to 8 tablespoons olive oil
    • 2 tablespoons tarragon vinegar
    • salt and pepper, to taste
    • chopped fresh chives, to taste
    • chopped fresh parsley, to taste

    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Combine all of the ingredients in a food processor, except the chives and parsley, and blend until smooth.
    2. Transfer the gazpacho to serving bowls or glasses and top with a sprinkle of chives and parsley. Chill for at least 1 hour before serving.


    If tarragon vinegar is difficult to get hold of, feel free to substitute with 2 tablespoons sherry vinegar.

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