It is absolutely boiling here in Prague, I don’t think it has been this hot ever before. So I am just lying on the sofa trying not to move too much.  And I am eating gazpacho. This cold refreshing gazpacho is exactly right for these moments. This recipe is perfect, it doesn’t take very long and no heat is required. And it is CHILLED, what’s not to love, right?

I have been at my Grandma’s for a couple of days and I got way too many tomatoes from her garden, the pretty red and yellow tomatoes that you just want eat right there in the greenhouse. I love tomatoes, they are my favourite vegetable (or technically fruit).


Tomatoes + Hot weather = Gazpacho . I have been eating almost every day for the past week. Making new batches every two days. It is just too good to pass.


The ecipe can be varied almost infinitely, just whizz everything in a food processor or with an immersion blender and chill for a couple of hours. I made loads of small batches with different combinations and ratios of the veg.


The recipe below is one of the best batches but I have failed to make a batch that was less than great, so you can go wild with this one. I have added a slice of bread soaked in the tomato juices for a thicker soup but it really is just as good without it. I prefered the thicker,  eat-it-with-a-spoon consistency but you can also create a thinner, lighter and almost drinkable version.


And for the toppings, anything is allowed. I have made some croutons and chopped some tomatoes and green peppers. But you can add boiled egg, spring onions, olives, ham or anything else that you fancy.


Adapted from The Kitchn
Prep time: 20 mins
Makes 2-3 servings.

  • 1 kg tomatoes
  • 1 medium cucumber
  • Slice of stale bread
  • 2 shallots
  • 2 garlic cloves
  • 2 shallots
  • 100 ml olive oil
  • 2 tsp white wine vinegar
  • 1 tsp salt

Garnish ideas

  • Green pepper
  • Croutons
  • Cucumber
  • Spring onions
  • Hard boiled egg
  • Olives
  • Spanish ham
  • Chopped herbs
  1. Quarter the tomatoes and squeeze into a bowl with the bread, leave for 20 minutes.
  2. Peel and roughly chop the cucumber, shallots and garlic.
  3. Whizz everything in a blender while slowly adding the olive oil.
  4. Add the salt and vinegar and taste and adjust seasoning.
  5. Chill in the fridge for a couple of hours.

Serve with any of the garnishes above.

Print this recipe here.


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