Tomato Cucumber Gazpacho



clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Tomato Cucumber Gazpacho


  • Makes 6 glasses
  • Ingredients
  • 6 ripe large truss tomatoes
  • ½ cucumber
  • ¼ red onion
  • ½ red bell pepper
  • Pinch cumin
  • Pinch dried oregano
  • 1 tbsp EVOO
  • Sea salt and cracked pepper
  • To top
  • ½ cup finely diced cherry tomato
  • ½ cup finely diced cucumber
  • ½ cup finely diced red bell pepper
  • 1 tbsp EVOO
  • 1 tbsp vegan pesto
  • Sea salt and cracked pepper
  • Jalapeno slices to serve


  1. Add all soup ingredients to a blender and blitz until smooth
  2. Finely dice and add all topping ingredients to a bowl and mix together
  3. Serve in glasses topped with topping
  4. TIP – Freeze Pesto mixed with EVOO in ice cube trays to add at the end to make your gazpacho extra cold!




Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Earth Day Challenge: 7 Days of No Food Waste

Max La Manna is a low-waste chef, award-winning author...

Click here to view all of our latest recipes and articles.