Preparing Gazpacho Soup

Tomato Gazpacho soup in a white bowl.
Photo by tortic84, c/o Pixabay.


  • 1 cucumber, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 1kg ripe plum tomatoes, cored and chopped
  • 1 or 2 garlic cloves, peeled and crushed depending on how hot and pungent
  • 2 spring onions, trimmed and finely chopped
  • 275ml vegetable stock
  • 575ml tomato juice (not usually on everybody’s list but worth trying)
  • 15ml basil or parsley chopped
  • 75g stale crusty white bread, chopped
  • 2–2½ tbsp sherry vinegar or red wine vinegar, or to taste

Seasoning to taste


  1. Puree all the vegetables together in a blender
  2. Stir in the tomato juice
  3. Cover and chill
  4. Serve garnished with ice cubes, basil leaves or a selection of chopped vegetables and croutons.
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