Gazpacho soup

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1 cucumber, peeled and diced.

1 red pepper, de-seeded and diced.

1 kilo tomatoes, diced.

3 spring onions, peeled and finely chopped.

3 cloves garlic, peeled and finely chopped.

55g sherry vinegar.

55g olive oil.

4g salt.

2g ground black pepper.

75g breadcrumbs .


Mix all the ingredients in a lidded container and chill in the fridge for at least an hour or overnight.

Blitz the mix in a blender to create a smooth liquid, adjusting the thickness and taste with more oil, vinegar, salt and pepper.

Chill again and re-adjust seasoning if necessary before serving.

My Tips:

I try to keep breadcrumbs made from milling dry old bread in the freezer.  But, if you have just a dry crust, break it into pieces and it will break down with the vegetable juices.

This recipe makes at least 1.6 litres which, with some good bread, is enough for a light lunch or supper for 6 people. I’ve kept left-over soup in the fridge for a couple of days.

I’d also serve in small cups as a summer starter for 12.

You can try the cucumber version here

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© 2024 - Penny Melville-Brown
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