Gazpacho
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

Minimal effort in the kitchen is required to enjoy this cold soup aka gazpacho. On the table and ready to eat in less than 15 minutes – it’s perfect for those warm summer nights. Serve with a good hunk of crusty bread.

Nutrition: per serving

Calories
298kcals
Fat
25.5g (2.9g saturated)
Protein
7g
Carbohydrates
8.8g (7.9g sugars)
Fibre
2.8g
Salt
trace salt
Calories
298kcals
Fat
25.5g (2.9g saturated)
Protein
7g
Carbohydrates
8.8g (7.9g sugars)
Fibre
2.8g
Salt
trace salt

Ingredients

  • 4 tbsp sherry vinegar
  • 4 tbsp extra-virgin olive oil, plus extra to drizzle
  • 2 small garlic cloves, roughly chopped
  • 80g blanched almonds
  • 700g mixed tomatoes, roughly chopped, plus extra, sliced, to serve
  • 1/2 cucumber, roughly chopped, plus extra slices to serve
  • 1/2 large red pepper, roughly chopped, plus extra to serve
  • 2 spring onions, finely sliced, plus extra to serve
  • A few fresh basil leaves, plus extra to serve
  • Crusty bread to serve

Method

  1. Put the sherry vinegar, olive oil, garlic, almonds, tomatoes, cucumber, red pepper, spring onions and basil in a blender with 100ml cold water. Blend until smooth, then taste and season with salt and pepper.
  2. Pour into bowls, then garnish with tomato and cucumber slices, chopped red pepper, chopped spring onions and basil leaves. Drizzle over a little more extra-virgin olive oil and serve with good bread on the side to dunk.

delicious. tips

  1. We’ve used almonds to thicken the soup, but you could whizz 
in a couple of slices of good quality bread (step 1) instead.

  2. This is best eaten straightaway, but any leftovers will keep in 
a sealed container in the fridge for 2 days. Add the garnish just before serving.

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