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Gazpacho with Garlic Toast

Originating in Andalucia in Spain, this piquant soup of peppers and tomatoes is served chilled and makes a delightfully refreshing starter on a hot summer’s day.

  • Timer Prep 150 min
    Cook 5 min
  • Chart 120.0 cal/
  • Chef hat Easy


Chop the spring onions. Deseed and chop the large red peppers. Peel and roughly chop the cucumber. Quarter the tomatoes.


  1. 1 Put the ripe tomatoes in a heatproof bowl and cover with boiling water. Leave for 5 minutes, then drain.
  2. 2 Carefully peel off the skins, quarter and remove the seeds.
  3. 3 Put the tomato flesh in a food processor with two-thirds of the spring onions, half the chopped red pepper, half the garlic, the cucumber, balsamic vinegar and 50ml cold water per serving. Whizz until liquidised.
  4. 4 Pass the soup through a sieve, then stir 1 tbsp of the pulp from the sieve back into the soup per serving. Cover and chill for 2 hours.
  5. 5 Cut the remaining garlic in half and rub the slices of bread with the cut sides.
  6. 6 Drizzle both sides of the bread with a little oil and toast under a hot grill until golden.
  7. 7 Ladle the soup into bowls and top with the remaining red pepper, spring onions and Santini tomatoes.
  8. 8 Drizzle with a little oil and serve with the garlicky toasts.
  • Average per serving
  • Calories 120.0kCal
  • Fat1.8g
  • Saturated0.3g
  • Salt0.34g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg