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Summery Gazpacho


Raw veg can be a bit blah if you're eating them on their own but blitz a few up together and hey presto - gazpacho! The thought of a cold soup can be a little off-putting but please give this delicious bowl of fresh veg a chance! It's really light, perfect for summer and so nutritious! It's also ridiculously quick and easy to make.

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  • 900g tomatoes (about 6)
  • 1 red pepper
  • ¼ cucumber
  • skin removed
  • 1 clove of garlic
  • minced
  • 1 inch piece of ginger
  • minced
  • 1 small handful of coriander
  • minced
  • 2 tablespoons white wine vinegar
  • 1 teaspoon soy sauce
  • Ground black pepper
  • to taste


servings 4
Level of difficulty Easy
Preparation time 5mins
Cost Budget Friendly


Step 1

Summery Gazpacho - Step 1

Roughly chop the tomatoes, cucumber (take the skin off first) and pepper and pop into your blender.

Step 2

Mince the garlic, ginger and coriander and add to the veg. Pour in the liquid ingredients and then pulse in the blender until quite smooth.

Step 3

Chill for at least an hour and then serve with small chunks of tomato, pepper and cucumber.

The best thing about gazpacho is that you can easily change a few ingredients to make it to your taste - use a green pepper instead of red, add more cucumber for a fresher soup, try different herbs like basil or mint, spice things up with some fresh chillies or even add bread for a thicker consistency. I've also found that the flavour improves even more when left in the fridge overnight.

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