Chilled Tomato Gazpacho
Recipe type: Soup
Cuisine: Spanish
Prep time: 
Total time: 
Serves: 6 generously
A simple recipe for a blended chilled tomato gazpacho. Free from bread, and thus naturally gluten free this soup has a tiny kick from tabasco.
  • 2 large beef tomatoes, diced,
  • 4 medium vine ripened tomatoes, diced
  • 220g sunglow cherry tomatoes (yellow ones)
  • 1 red onion, peeled and quartered
  • ½ large cucumber, peeled and cubed
  • 3 bell peppers, a mix of red, yellow and orange
  • Large handful of fresh coriander
  • 90mls balsamic vinegar
  • 60mls extra-virgin olive oil
  • 2 Tbs red wine vinegar
  • 1 lemon juiced
  • 2 tsp Tabasco (or more to taste)
  • salt and pepper
To garnish:
  • 1 spring onion, finely sliced.
  • Black olives, stonned and diced
  • Coriander leaf
  • Drizzle of extra-virgin olive oil.
  1. In a large bowl combine, tomatoes, onion, cucumber and peppers. Using an immersion blender, blitz until the ingredients are broken down and combined.
  2. Add the coriander,. Blitz again until combined, you still want to see some coriander leaf.
  3. Stir in all the liquids and seasoning till well combined. Taste and adjust seasoning, If it lacks depth of flavour another tsp+ of salt, and extra balsamic vinegar may help.
  4. Refrigerate till ready to serve, best served chilled
  5. Garnish with any of the ingredients listed above.
In my soup I used a mix of different varieties for flavour but do sub for whatever you can get your hands on
Recipe by Ceri Jones Chef at