Simple Summer Gazpacho

Simple Summer Gazpacho

Author: Stephanie Kay

This simple summer gazpacho recipe calls for ripe red tomatoes, but if any combination of colours and varieties would work very nicely!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Blended
  • Cuisine: Spanish
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  1. Prepare the vegetables. Slice the tomatoes into wedges and remove all of the seeds. Peel and seed the cucumber and slice into wedges. Seed the bell pepper and roughly chop. Peel the shallot and slice into wedges.
  2. Place tomatoes, cucumber, bell pepper, onion and garlic into a food processor or blender and puree until smooth.
  3. Add sea salt and red wine vinegar and blend until well combined. Slowly drizzle in the olive oil, or add in batches, to ensure it is well emulsified and the gazpacho is smooth, adding more oil as needed.
  4. Chill in refrigerator for at least 30 minutes, or up to 8 hours, the longer you leave it the more the flavours will meld together.
  5. To serve, garnish with a drizzle of olive oil, cherry tomatoes, fresh herbs and sea salt to taste.
  6. Enjoy!


Keywords: tomato, easy, spanish