Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. What I love most about this delicious soup is that it is so easy to prepare and that it is packed with nutrients- simply a great combination.  And you don’t even have to cook the soup! The only thing you need to have for a great result is a high speed blender. Can it get any better?



Classic Spanish Gazpacho
Prep time:
Total time:
Serves: 4
  • 2 1/4 cups ripe tomatoes, peeled, seeded and chopped (about 4 garden tomatoes)
  • 1 cup cucumber, peeled, seeded and chopped
  • 1/2 cup chopped celery
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped red onion
  • 1/2 tsp chopped garlic
  • 1/2 tbsp chopped jalapeno pepper (optional, but highly recommended)
  • 1 1/2 tbsp red wine vinegar
  • 2 tbsp good quality extra vergin olive oil
  • 3/4 cup tomato juice
  • Salt, pepper, ground coriander
  • 1 1/2 tbsp fresh cilantro
  • 1/2 lime, cut into slices
  • For the relish:
  • 1 tbsp each – small diced red pepper, cucumber, red onion and red tomatoes
  • 1/2 tbsp lime juice
  • 1/2 tbsp olive oil
  • Salt and pepper
  1. Combine all ingredients except bread and limes in a blender and process until smooth. Transfer to a large bowl and refrigerate for 4 hours.
  2. For the relish combine all ingredients and chill for 1 hour. Ladle out soup into bowls, top with a heaping tablespoon of relish and a slice of lime. Serve toasted whole grain bread on the side.


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