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Gazpacho Recipe

A Spanish iced-soup, made with finely sliced and pounded vegetables. Different areas have their own variations, but most would include tomatoes, onions, cucumbers and sweet peppers.
The name is derived from Arabic, that passed into Spanish – meaning ‘soaked bread’. Here is one of our favourite versions and would be typical in Andalusia.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 4 helpings:

2 medium or 1 big Onion, peeled and finely chopped

1 Green Pepper, cored, de-seeded and chopped

2 medium cloves of Garlic, peeled and chopped

1 medium Chili, the seeds removed, the chopped - now wash your hands

2 x 400gr tinned Tomatoes - de-seeded, but the sieved juices kept (if you can find really excellent fresh tomatoes these can be used in the same way, but will need skinning by briefly dipping in boiling water)

1 tablespoon (15ml) Olive Oil

1 tablespoon (15ml) White Wine Vinegar

1 glass of Dry White Wine

1 teaspoon (5ml) Caster Sugar

1 tablespoon (15ml) chopped Parsley

1 tablespoon (15ml) chopped Mint

2 tablespoons (30ml) fresh White Breadcrumbs

1 Cucumber, very thinly sliced

Salt and freshly-ground Black Pepper to taste

a little water, if the mixture looks too thick

Equipment: a food processor is helpful - but over-processing has to be carefully avoided.


1. If using a food processor, blend the ingredients (but not the cucumber) in small batches, so not to over-process. If not chop them as finely as possible by hand.

2. Add the thinly-sliced cucumber and season to taste with salt and pepper - remembering that cold dishes need a little more than hot ones.

3. Chill in the fridge until needed - but use on the day of making, so everything tastes fresh.

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