Gazpacho

Gazpacho

Nothing beats a bowl of gazpacho when the air feels oven-hot and you’d rather keep the hob off. Blending ripe tomatoes with cucumber, red pepper and a slug of olive oil turns peak-summer produce into a chilled, silky soup that doubles as drinkable salad.

Beyond the instant cool-down, each ladle carries real nutrition. Tomatoes supply lycopene, a carotenoid now linked to wide-ranging antioxidant and cardio-protective effects in recent reviews. Cucumber is 96% water, which helps top up fluids while adding almost no calories. A single 100 g portion of red bell pepper delivers well over the daily reference intake for vitamin C, and extra-virgin olive oil contributes polyphenols associated with better blood-lipid profiles and reduced blood pressure. Cool, refreshing, and genuinely nourishing—no stove required.

  • Prep time

    15 min

  • Total time

    25 min

  • Serving

    3 persons

  • Calories

    347 kCal

  • What you need:

    • 900 g ripe tomatoes, quartered
    • 200 g Persian cucumbers (about 2), peeled and chopped, plus 30 g diced for garnish
    • 75 g red bell pepper (½ large), chopped
    • 1 garlic clove (about 4 g), roughly chopped
    • 30 ml red-wine or sherry vinegar, plus extra to taste
    • 120 ml cold filtered water
    • 80 ml extra-virgin olive oil, plus extra for frying and drizzling
    • Sea salt and freshly ground black pepper
    • 2 thick slices country bread (≈ 100 g)
    • 60 g cherry tomatoes (about 6), halved, for topping (optional)
    • 6 g fresh basil, thinly sliced

  • How to do it:

    1. Blend the soup. Place the tomatoes, chopped cucumber, pepper, garlic, vinegar and water in a blender or food-processor. Blitz until smooth, then—with the motor running—slowly pour in the 80 ml oil to emulsify. Taste; season with salt, pepper and a little more vinegar if needed. Cover and chill for at least 1 hour.
    2. Make quick croutons. While the gazpacho chills, heat just enough olive oil to coat the base of a large frying pan (about 30 ml) over medium heat. Fry the bread for 1–2 minutes per side until golden and crisp. Drain on kitchen paper, cool slightly, then cut into bite-size cubes.
    3. Serve. Stir the chilled soup, then divide among bowls or tumblers. Top with the reserved cucumber, cherry tomatoes, basil and croutons. Finish with a light drizzle of olive oil and a pinch of sea salt.
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