It’s surprising we don’t have more cold soups in England, as for summer months, they are a wonderful idea. Just as hydrating as water, but more filling and more tasty than sometimes just drinking a juice, you can also use soups to add protein and lovely fresh produce.
This recipe for homemade gazpacho soup (Short Girl, Tall Order) is a very popular soup in Spain, where it’s served chilled with chopped cherry tomatoes and cucumber.
Made from garlic, chopped fresh tomatoes, cucumber, sweet onion, red pepper and salt, plus spiced with salt and has a little red wine vinegar to bring out the flavours.
Before cooking, read up on food safety for people and pets. Just bin allium scraps (garlic, onion, shallots, chives, leeks) as like citrus/rhubarb, acids could harm compost creatures.
Two Good Gadgets to Make Soup
If you like making soup, invest in a stick blender, as it saves all the faffing around with washing jug blenders. When buying a new electrical appliance, UK says the store has to take the old one back. So take the dusty broken jug blender back to the store you buy a new one from, and it will be recycled on for you.
Also invest in Souper Cubes. Made from silicone, just pour leftover soup in, then freeze and the soup is ready to thaw and cook, whenever you want it.
Why Choose Homemade Gazpacho?
Gazpacho suits warm weather in every way. It needs no cooking, so your kitchen stays cool. The prep is mainly chopping and blending, which takes less than 20 minutes. The rest is hands-off chilling that deepens the flavour and gives the soup its signature finish.
This soup is built from high water content vegetables. Tomatoes, cucumbers, and peppers help you stay hydrated when heat saps your energy. The vegetables also carry a strong mix of vitamins and minerals that support skin, eyes, and immune health. Since everything is raw, the nutrients remain intact and the flavour stays bright.
Homemade gazpacho fits a plant-based approach without compromise. It uses olive oil for richness instead of cream, and bread if you like extra body. You get satisfying texture and a clean taste without dairy. This makes it friendly for those avoiding lactose or seeking lighter meals that still feel complete.
Seasonal produce is better for the planet and your plate. Buying ripe, local tomatoes and cucumbers cuts transport, supports growers, and gives you peak taste. Summer vegetables are abundant, affordable, and packed with sunshine flavour. You can enjoy gazpacho outdoors, take it in a flask to the park, or pour it into small glasses as a starter on the patio. It is easy, restful, and made for long evenings.
Health Boosts from Fresh Ingredients
Tomatoes, peppers, and cucumbers do more than colour the bowl. They earn their place.
- Tomatoes: rich in lycopene, a powerful antioxidant that supports heart health and skin.
- Red peppers: high in vitamin C, which supports immunity and collagen.
- Cucumber: high water content for hydration, plus potassium for balance.
- Garlic and onion: plant compounds that add depth and may support heart health.
- Olive oil: healthy fats that aid the absorption of fat-soluble nutrients.
The soup is light on calories and easy to digest, which suits hot weather. The blend of water, fibre, and natural salts helps you feel refreshed without feeling sleepy after lunch. For a plant-based diet, it adds variety and colour, two simple markers of a well-rounded plate.
Simple Prep That Saves Time on Busy Days
Gazpacho asks for a knife, a chopping board, and a blender. You slice, you blend, you chill. Compared to cooked soups, there is no simmering or monitoring the pot. The flavour is clean and vibrant because the ingredients never meet heat.
It travels well in jars or bottles, so it suits picnics or desk lunches. Use ripe, local produce for the best taste. The difference between an average tomato and a sun-ripened one is night and day. Let your market guide you. If the tomato smells like a tomato, you are halfway to a great gazpacho.
Easy Step-by-Step Vegan Gazpacho Recipe
This recipe makes 4 servings. It is classic in spirit, simple in method, and easy to adapt.
Gathering Your Fresh Ingredients
Aim for ripe, fragrant produce. The better the tomatoes, the better the soup.
- Tomatoes, ripe and juicy, 800 g
- Cucumber, peeled if waxed, 1 medium, about 300 g
- Red pepper, deseeded, 1 large, about 180 g
- Red onion or shallot, 50 g
- Garlic, 1 large clove
- Stale white bread, crusts removed, 40 g (optional, for thickness)
- Extra virgin olive oil, 60 ml
- Red wine vinegar or sherry vinegar, 2 to 3 tbsp, to taste
- Cold water, 150 to 250 ml, as needed for texture
- Fine sea salt, 1 to 1.5 tsp, to taste
- Black pepper, a few grinds
- Fresh basil or parsley, a small handful, optional
Why fresh matters: raw soup exposes every flavour. Ripe tomatoes bring sweetness and depth, cucumber cools the palate, and peppers add gentle sweetness. Organic can be a good choice in summer if available, since skins are left on for flavour and nutrients.
Blending and Chilling for Perfect Texture
- Prep the vegetables. Core the tomatoes and roughly chop. Dice the cucumber and red pepper. Peel and chop the onion. Smash the garlic clove.
- Soften the bread. If using bread, tear it into pieces and soak in 2 tablespoons of water for 2 minutes, then squeeze gently.
- Blend in stages. Add tomatoes, pepper, cucumber, onion, garlic, soaked bread, 50 ml olive oil, and 2 tablespoons vinegar to a blender. Add 1 teaspoon salt and a little black pepper.
- Pulse first. Pulse a few times to break down chunks. Then blend on medium speed until smooth but not foamy. If you like a rustic texture, stop earlier for a slight bite. For a silkier finish, blend longer and add up to 250 ml cold water to loosen.
- Taste and adjust. Add more vinegar for brightness, more salt for clarity, and the remaining olive oil for richness if needed. The flavour should be fresh, sweet, and tangy, with a gentle garlic finish.
- Chill. Pour into a jug or container, cover, and refrigerate for at least 2 hours. This rest is key. The texture thickens, and the flavours settle and round out.
- Serve cold. Stir before serving. Garnish with a drizzle of olive oil, a few diced cucumber or pepper pieces, and chopped basil or parsley.
Serving ideas: pour into bowls or small glasses for a starter. Add a side of crusty bread or a simple salad. For a picnic, pack it in a thermos and bring extra diced veg for crunch.
Storage: keep in the fridge for up to 3 days. Stir before pouring, as natural separation may occur.
Customising Flavours to Your Taste
- A little heat: add half a fresh chilli or a pinch of chilli flakes for a gentle kick.
- Extra creaminess: blend in half an avocado for a richer texture, keeping it vegan.
- No bread: skip the bread for a lighter, gluten-free bowl. Use more tomato or a few tablespoons of ground almonds for body.
- Herb twist: swap basil for coriander or parsley for a different finish.
- Citrus lift: a squeeze of lemon brightens the soup if your tomatoes are mild.
Keep the blend short for authenticity. Over-blending can make the soup foamy and pale. Aim for a smooth pour with a lively red colour.
Estimated nutrition per serving: around 180 to 220 kcal with bread and full olive oil, or about 140 to 170 kcal without bread. Figures vary with produce size and oil used.
