Chilled Gazpacho Soup
A vibrant, nutrient-packed Spanish-inspired cold soup that captures the essence of fresh summer vegetables.
10 min
Cook time
4
Servings
Easy
Difficulty
~200
Calories
Nutrition (per serving)
200
Calories · kcal
3
Protein · g
11
Carbs · g
16
Fat · g
Ingredients
- vine tomatoes — 1kg
- cucumber — 1 medium
- red pepper — 1 large
- garlic clove — 1
- extra virgin olive oil — 60ml
- sherry vinegar — 2 tbsp
- sea salt — 1 tsp
Method
- 1
Roughly chop the tomatoes, cucumber, and red pepper, discarding the seeds from the pepper.
- 2
Place the chopped vegetables, peeled garlic, salt, and vinegar into a high-speed blender.
- 3
Blend on high until completely smooth.
- 4
With the blender running on low, slowly drizzle in the extra virgin olive oil to emulsify the soup.
- 5
Pass the mixture through a fine mesh sieve into a bowl to remove any skins and pips for a silky texture.
- 6
Cover and chill in the fridge for at least 2 hours before serving to allow the flavours to develop.
Why this works
The combination of acidic tomatoes and sherry vinegar provides a sharp, refreshing profile, while the high-quality extra virgin olive oil adds a luxurious mouthfeel that balances the raw brightness of the vegetables.
Equipment
high-speed blender, sharp knife, chopping board, fine mesh sieve
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