Gazpacho Recipe

Summer has well and truly arrived and with it, so too has the need for light, vibrant hot weather recipes. Our Gazpacho recipe is just the ticket – a wonderful dish, served cold that takes no time at all to prepare. No need to raid your kitchen storage cabinets, all the ingredients are fresh and sing of summer, so it really is a wonderful recipe to make now and throughout the warm season.


Serves 3-4

  • 1 cucumber, peeled and chopped roughly
  • 1 red pepper, roughly chopped
  • 1 yellow pepper, roughly chopped
  • 6 large ripe tomatoes, roughly chopped
  • 1 medium onion, roughly chopped
  • 2 large cloves garlic, roughly chopped
  • 150g stale bread (we like white, but any will do)
  • A very big glug of olive oil
  • 2 tbsp sherry vinegar
  • Salt & pepper to taste


  1. Throw all the ingredients into a food processor – reserving about a quarter of the cucumber and 50g of the bread
  2. Blend until you achieve your desired consistency – completely smooth or with a bit of texture
  3. Pour the mixture into a big bowl and leave to get very cold in the fridge
  4. With the remaining bread, dice into big cubes, drizzle olive oil and sea salt and bake in a low oven (around 150c) for about 15 minutes until golden and crunchy and perfect crouton toppers
  5. Dice the remaining cucumber into small cubes
  6. When ready to serve, pour the gazpacho into bowls, top with some croutons, diced cucumber and any other toppings you like (Parma ham is always a winner!)
  7. Finish with a drizzle of good olive oil and salt and pepper and serve immediately