clock icon cutlery icon flag icon folder icon instagram icon pinterest icon print icon squares 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!



Please enter your comment!
Please enter your name here

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