Go Back
+ servings
How to Make Easy Delicious Gazpacho

Gazpacho

A Summery, Fresh, chilled soup
5 from 102 votes
Join our Facebook Group! Print Pin
Course: Soup
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Vegan
Keyword: Chilled Soup, Soup, Vegan Soup
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 360kcal
Author: Freya

Equipment

  • Blender
  • Chopping Board

Ingredients

  • 6 Tomatoes good quality, skinned but not seeded, plus extra cut into tiny cubes for decoration
  • 1 Green Pepper cut into rough chunks (or red or yellow or orange)
  • 1 Red Onion peeled
  • 2 Green Chilis (more if you want extra heat, deseed the chilis if you want less, otherwise, just throw them in whole)
  • 1 cup Extra Virgin Olive Oil
  • 2 sticks Celery (optional), cut into quarters
  • 1 400g Tomatoes tin, if your fresh tomatoes are a little wishy-washy
  • 1 50g White Bread stale
  • ¼ Cucumber cut into chunks, plus extra cut into tiny dice for decoration
  • Salt and Pepper
  • 1 teaspoon Sherry Vinegar or red wine vinegar

Instructions

  • Make a cross in the top of each fresh tomato, place in a large jug and cover with boiling water for a minute or two. The skin will start to peel away from the cross you made and then you should be able to peel them.
  • Place the peeled tomatoes in a blender or food processor and blitz until they form a chunky puree, about 20 seconds.
  • Then add all the other ingredients gradually, in large chunks, blending in between additions. You might need to add the olive oil halfway through if the ingredients start looking a little too thick. You might also find you want more than a cupful of oil or a little less, depending on what texture you like.
  • Taste the soup, season (it will take quite a lot of salt), add more chilli if you want more heat, more olive oil, or the can of tomatoes if you feel it needs it. Remember that the flavours will enhance the longer you leave it to chill.
  • Decant into a large bowl, cover with clingfilm and chill for several hours.
  • Ladle into large bowls and sprinkle with the chopped cucumber and tomato and a drizzle of olive oil. Enjoy!
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!

Nutrition

Calories: 360kcal | Carbohydrates: 9g | Protein: 2g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 70mg | Potassium: 406mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1169IU | Vitamin C: 37mg | Calcium: 26mg | Iron: 1mg