Our quick and easy tomato gazpacho is the perfect summer dish to keep you cool. This Spanish chilled soup is refreshing, simple and delicious.
Why you’ll love our tomato and cucumber gazpacho recipe:
- No cooking needed, just blend
- Ready in just 10 mins!
- Flavoursome and not at all bland
- Perfect way to enjoy fresh veggies
- It's healthy and nutritious
- And super REFRESHING!
A traditional Spanish dish
Gazpacho is a chilled soup from Spain. It is a traditional dish in Andalusia, where you can imagine a bowl full of refreshing raw veggies is just what you want to cool you down on a sunny, hot day.
Unlike many traditional Spanish recipes, gazpacho is usually vegan. Raw veggies are the main ingredients – tomatoes and cucumber being two of the most popular. Olive oil, garlic, vinegar, salt and onion add flavour and seasoning.
The texture of gazpacho can vary across the country and according to personal preference. Originally it was made by pounding the ingredients in a pestle and mortar, but nowadays most people simply use a blender to quickly mix all the ingredients.
The stars of this dish are the vegetables. So choose the best, most flavoursome tomatoes and cucumber you can get.
It’s perfect for homegrown and organic produce. And because the soup is raw you’re benefiting from all their delicious flavour and nutrients.
This tomato gazpacho recipe is such a great way to use up a bumper harvest, when you’ve got more than you know what to do with!
You can use a single variety of tomato, and let their unique flavour shine. Or use a mixture for a more rounded flavour - heirloom, vine, cherry, plum…
Bread is often added to gazpacho to thicken it, and add bulk. It’s a great way of using up stale bread. In this recipe we leave it out as we find the texture and taste more refreshing without it.
If you would like to add some cubes of white bread into the soup, then add water to reach your preferred texture.
Gazpacho is best served chilled. You can either chill it in the fridge after blending. Or you can add cubes of ice to the soup when serving.
It goes great with some crusty bread, and a few slices of our vegan chorizo.
If it’s hot enough to make gazpacho, then you'll probably enjoy these other refreshing summer recipes too!
Lentil Salad - packed with raw veggies too
Summer Pudding - full of juicy berries
And Chocolate Nice Cream for a sweet frozen treat
- 4 tomatoes medium
- 1 cucumber
- 1 onion medium
- 2 cloves garlic
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¾ tsp salt
- 2 tbsp fresh basil or parsley
- pepper to taste
- Wash your vegetables well.
- Peel the garlic and onion and roughly chop.
- Next, roughly chop the tomatoes, cucumber and herbs.
- Add all the vegatables into a blender with the olive oil, vinegar and salt. Pulse until smooth.
- Chill in the fridge before serving, or add a few ice cubes to cool it immediately.
As we have neither a fridge to chill things, nor ice in our van where we made this gazpacho, we used the natural chilling power of the river Danube instead. We propped up our container in cool water along the beach. A wave only tried to dislodge it once! Living in a van means you have to get creative sometimes.
With love from sunny Austria!
Sophie and Paul