Michelle's gazpacho

    2 hours 25 minutes

    Eaten throughout Spain and Portugal, this cold, spicy soup is a perfect light meal for summer. Serve with crusty bread or garlic croutons.

    50 people made this

    Serves: 5 

    • 800g ripe tomatoes
    • 1 large cucumber, chopped
    • 1 green capsicum, chopped
    • 2 cloves garlic, crushed
    • 1 tablespoon finely chopped black olives
    • 5 tablespoons white wine vinegar
    • 4 tablespoons olive oil
    • 1 tablespoon tomato purée
    • 600ml cold water
    • 1 small onion, chopped
    • 1 green capsicum, diced
    • 2 spring onions, thinly sliced
    • 1 large cucumber, chopped
    • 2 hard-boiled eggs, chopped

    Preparation:25min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a purée.
    2. Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green peppers, garlic, olives, vinegar, oil and tomato purée, and season to taste. Cover and refrigerate for 2 to 3 hours.
    3. Use chilled water to thin the soup to your taste if required. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for guests to add to their own bowls.

    To Make Garlic Herb Croutons

    Preheat the oven to 175 degrees C. Cut two 2cm thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary and a pinch of chilli flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.

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    Reviews in English (35)


    I live in Spain and this was good! A definate keeper. I used rice vinager rather than the white wine (a little sweeter) and substituted tomato juice in place of the water/tomato paste. Many raves from my guests.  -  15 Jul 2002  (Review from Allrecipes USA and Canada)


    Really impressed -- as were our two guests. After a scorching hot day, this soup was a pleasure to make as there is no standing over a stove! It tasted the way I always imagine and hope a Bloody Mary will taste though the few times I've tried them I was disappointed. Use RIPE tomatoes as it really does make a difference (I had just the usual underwhelming grocery store tomatoes and set them in a sunny window for a few days till they were red). I knew they still weren't wonderful so used half fresh mixed with a can of chopped tomatoes in plain juice (skipped the tomato paste the recipe calls for as it seem a duplicate). I also had to substitue red wine vinegar for the white and didn't make all the extra toppings - but I did make bruscetta/croutons. To avoid fuss, I just sliced baguettes into longer diagonal slices and brushed them with a mixed up dressing of olive oil plus garden herbs (lots of oregano or marjoram, some thyme, a little rosemary) plus a pressed clove of garlic. I put them on a rack under the broiler for just a few minutes and they were a wonderful complimentary flavour (and it wasn't enough to warm up the kitchen!). It made four generous servings. We will definitely be making this again as all the ingredients fit will fit the garden glut of tomatoes and peppers we predict!  -  16 Jul 2003  (Review from Allrecipes USA and Canada)


    Good recipe, and very flexible. By that I mean, you can play with the amount of tomatoes, vinegar, cucumbers, etc. I don't use the tomato paste at all, nor the eggs or olives. I've added red peppers at the end, red onion rather than regular, etc. Very good, and fun to make. My sceptical husband is now a convert!  -  20 Jul 2005  (Review from Allrecipes USA and Canada)