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bowl of gazpacho with tomato and cucumber garnish
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5 from 1 vote


Refreshing and light, gazpacho is a great-tasting and easy cold soup perfect for summer.
Prep Time5 mins
Total Time5 mins
Course: Appetizer/Starter
Cuisine: Spanish
Servings: 2 (or more, depending on serving size - makes approx 3 cups)
Calories: 254kcal
Author: Caroline's Cooking


  • 1 lb tomatoes 450g
  • ½ green pepper
  • 6 oz cucumber 170g - approx ½ English cucumber
  • 1 shallot or ¼ small red onion
  • 1 clove garlic
  • 1 slice bread optional, without crusts
  • ½ tbsp red wine vinegar
  • 1 ½ tbsp olive oil
  • ¼ tsp salt plus optionally, a little pepper


  • Roughly chop the tomatoes, removing any tough central core. De-seed and roughly chop the pepper. Peel and roughly chop the cucumber, onion and garlic then place all in a blender.
  • Blend until smooth then stir in the vinegar, oil and salt. Taste and adjust seasoning to taste, with a little more salt, some pepper or a little more vinegar as you prefer. Refrigerate until ready to use.



I recommend English or Persian/Lebanese cucumber for this and try to find as good-quality tomatoes as possible for best flavor.


Calories: 254kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 787mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2060IU | Vitamin C: 59.2mg | Calcium: 49mg | Iron: 2.2mg