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gazpachoServes 6

Preparation time 20 minutes

Refrigeration time 2 hours


  • 1kg ripe tomatoes, roughly chopped
  • 1 red capsicum, deseeded, chopped
  • 1 Lebanese cucumber, roughly chopped
  • 2 medium red chillies, deseeded, finely sliced
  • 4 cloves garlic, crushed
  • 2 tsp ground cumin
  • ¼ cup extra virgin olive oil
  • ½ cup red wine vinegar


  • 1 Lebanese cucumber, diced
  • 4 ripe tomatoes, diced
  • ½ cup coriander leaves
  • 1 small chilli, finely sliced


  1. Place tomatoes, capsicum, cucumber, chillies, garlic and cumin in a food processer and process until almost smooth.
  2. Add oil and vinegar and process until well combined.
  3. Transfer to glass jug and place in refrigerator for 2 hours or until chilled.
  4. To serve, divide soup between 6 glasses. Top with diced cucumber, tomato, coriander leaves and chilli slices to garnish.

Nutritional information per serve

  • Total energy 702 kJ / 167 cal
  • Protein 4 g
  • Total fat 10 g
  • Saturated fat 1.5 g
  • Total carbohydrate 10 g
  • Fibre 6 g
  • Sodium 39 mg 

Serving suggestions

Gazpacho is a raw vegetable soup originating from Spain, traditionally served cold. It is perfect for those sizzling summer days. The main ingredient tomatoes, provide a rich source of vitamin C as well as containing the antioxidant lycopene.

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