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Easy Gazpacho Soup

Prep Time15 minutes
Course: Appetizer, Soup
Cuisine: Spanish
Keyword: gluten-free
Servings: 4
Author: Tansy Boggon

Equipment

  • blender, stick blender or food processor

Ingredients

Ingredients - Soup

  • 400 g ripe tomatoes (~3 large tomatoes)
  • 100 g cold filtered water
  • 1 capsicum
  • 1 clove garlic peeled
  • ¼ cup olive oil (45 g)
  • ¼ cup apple cider, red wine or sherry vinegar (50 g)
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-salt soy sauce, tamari, coconut aminos or pinch salt
  • 4 dates or two tablespoons honey
  • ½ teaspoon cumin powder (optional)
  • Pinch cayenne pepper (optional)

Ingredients – Garnish (optional)

  • ½ cup diced tomato or halved cherry tomatoes
  • ½ cup diced cucumber, can scoop out seeds and use in soup
  • ½ red onion finely diced
  • ½ avocado diced
  • 2 tablespoons chopped fresh basil, parsley or chives
  • Fresh ground pepper to garnish
  • Drizzle of olive oil to garnish

Instructions

  • Place all soup ingredients into blender, food processor or large bowl (if using stick blender).
  • Blend until thoroughly combined (about one minute).
  • Mix together the garnish ingredients and place into the centre of individual serving bowls or glasses.
  • Pour the soup around the garnish.
  • Serve as is or with toast, garlic bread or bruschetta. Enjoy!

Notes

To serve

Serve straight away or chill in the fridge to allow the flavours to infuse.
You may add an ice cube into the soup on serving or when blending to ensure it doesn’t warm.

Optional garnish/toppings

Try with crispy chickpeas croutons.