Soup, Starters, Vegan, Vegetarian

Gazpacho Soup

Cooking method:

  • Prep Time: 2 hours
  • Total time: 2h 5 mins
  • Skill Easy
  • Serves 8 people

Gazpacho Soup

A twist on a Spanish classic! This is a perfect, refreshing midday meal for the hot summer weather!

Utensils required


  • 4 large tomatoes (peeled)
  • 1 can peeled tomatoes
  • 1 large cucumber (peeled and halved)
  • 1 onion (peeled and halved)
  • 1 of each red and green bell pepper (seeded and quartered)
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 tsp salt
  • 1 ½ tsp black pepper
  • 2 garlic clove
  • 1 cup radish

Cooking mode

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  • Step 1

    Place all the ingredients in to the cup of your blender, and blend until smooth

  • Step 2

    Cover and chill for 2 or more hours in the refrigerator

  • Step 3

    Dice some red bell pepper and radish on top of the soup

  • Step 4

    Serve cold, sprinkled with chopped veggies of your choice (optional)

  • Step 5

    Leftovers can be kept in the refrigerator for up to 3-4 days