Starters & Light meals

Tomato gazpacho

20 minutes, plus chilling time

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 10 large ripe tomatoes
  • Cucumber
  • Onion
  • Green pepper
  • 2 cloves of crushed garlic
  • A handful of breadcrumbs
  • 2 cups tomato juice
  • 2-3 T red-wine vinegar
  • ½ cup olive oil

Chop large ripe tomatoes, a cucumber, an onion and a green pepper.

Blend the above ingredients with cloves of crushed garlic and a handful of breadcrumbs.

Pour in tomato juice, red-wine vinegar and olive oil.

Pulse until well combined and of the desired consistency.

Chill for 4 hours (or overnight), stir before serving and season to taste.

TASTE’s take:
Chill shallow bowls and ladle in this refreshingly cold Spanish soup, which is a perfect meal for the balmy summer months. Drizzle with good quality olive oil and garnish with cherry-tomato halves, chunks of toasted ciabatta and a few sprigs of fresh coriander.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

View all recipes


Load more