Quick Gazpacho(Cold Tomato Soup)

This is a chilled no-cook Spanish soup, that’s perfect when the temperatures are hot outside. You can make it in advance and store in the fridge for 2 days or freeze it in bags/containers to be enjoyed when you need it.

This recipe will serve 4


  • 1kg Tomatoes
  • 1 Small cucumber(Peeled and finely Chopped)
  • 1 Small red pepper(deseeded and Chopped)
  • 1 Garlic Clove(Crushed)
  • 2 tsp white vinegar/white wine vinegar
  • Salt and pepper
  • 120ml Olive oil


  1. Bring water to boil in a suitable pot and place the  tomatoes for about 20sec or until the skin splits. Cool under running water then peel off the skin gently and cut into quarters.
  2. Remove and the seeds to be left with just the flesh.
  3. Put the tomato flesh, cucumber, red pepper, garlic and vinegar in a blender/food processor, season to taste with salt and pepper and process until smooth.
  4. Pour in the olive oil and process again until mixed.
  5. Dilute with water if its too thick. Check the season and balance to your taste.
  6. Transfer the soup to a serving bowl, cover with cling film and chill for at least 1 hour.
  7. For serving, dice some red pepper and cucumber or even some chopped up hard boiled eggs, place it in a small bowl where each diner can add while serving.
  8. You can also garnish with some chopped mint which you can sprinkle over the soup for a minty taste experience.