• 900g/ 2lb ripe tomatoes, peeled and seedless

  • 2 red (bell) peppers, seedless and roughly chopped

  • 1 cucumber, peeled and roughly chopped

  • 2 garlic cloves, crushed

  • 1 large onion, roughly chopped

  • 120ml/ 4fl oz fresh white breadcrumbs

  • 30ml/ 2 tbsp white wine vinegar

  • 450ml/ 3/4 pint/ scant 2 cups fresh cups ices water

  • salt and ground ground black pepper

  • ice cubes, to serve

For the Garnish:

  • 30-45ml/ 2-3 tbsp olive oil

  • 4 thick slices bread, crusts removed, cut into small cubes

  • 2 tomatoes, peeled, seedless and finely diced

  • 1 small green (bell) pepper, seedless and finely diced

  • 1 small onion, finely sliced

  • a small brunch of fresh flat leaf parsley, roughly chopped


  1. Mix the tomatoes, cucumber,onion, peppers and garlic in a large bowl. Add in vinegar, olive oil, breadcrumbs and water, stir until well mixed. Puree the mixture in a blender or food processor until almost smooth. Pour the mixture into a large bowl. Add in salt and pepper to taste and chill for at least 4 hours.

  2. For the garnish, add in the bread cubes into a preheated frying pan. Fry at medium heat for 5-6 minutes, stirring occasionally until even browning. Remove the cubes with a slotted spoon, drain on kitchen paper and put into a small bowl. Place the remaining garnishing ingredients in separate bowls.

  3. Spoon the gazpacho into bowls and add some ice cubes into each portion. Serve immediately. Pass around the bowls of garnishing ingredients with the soup so that they can add to paste.

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