Soup Gazpacho in a row

Published on December 14th, 2010 | by Gareth


Gazpacho, salad in a glass

Originating from Andalusia in southern Spain gazpacho is definitely a lot more than cold tomato soup.  Like so many traditional recipes there are a lot of varieties.  In fact, a quick search on Google reveals thousands of recipes, 72 pages of gazpacho related results, spell it incorrectly (gaspatchio, perhaps ‘foodies’ should be asking Santa for a dictionary rather than a mandolin) and the results expand to Spain and back again. This begs the question with so much gazpacho on the information super highway why add another helping?


I have been meaning to make some for a while now because the weather is hotting up in Sydney town (sorry Northern hemisphere readers but it regularly exceeds the 25 mark at the moment).  I was also inspired after seeing Frank Comoro (Chef and Author of Movida) whip up a batch at the Master Chef show last weekend. What’s more, it’s a great way to use up stale bread.  So it seemed rude not to share this refreshing and very healthy salad in a glass with you.


An image of Gazpacho in glass bowls

Salad in a glass


Ingredients (serves 8 people)

  • 2 cucumbers, peeled
  • ½ green capsicum
  • 8-10 tomatoes, blanched
  • ½ red onion
  • 1 clove of garlic
  • 200ml ice cold water
  • 1 handful of old/stale crusty bread – the middle part of a baguette is perfect
  • A really good lug of olive oil
  • A splash of sherry vinegar (if this isn’t available use red wine vinegar and 2 tbsps of sherry)
  • Salt and pepper to taste
  • ½ chilli pepper (optional)


An image of gazpacho in a row

Bursting with flavour



  • Cross the bottom of the tomatoes and immerse them in freshly boiled water for a few minutes
  • Transfer the tomatoes to ice cold water to cool for a few minutes then remove and drain.
  • Get rid of the crust from the bread and soak the middle part in a little water.
  • Add the cucumber, onion (peeled, ends removed), pepper and capsicum to a blender.
  • Remove the skin from the tomatoes and add the flesh to the blender.
  • Squeeze the excess water from the bread and add this with the remaining ingredients.
  • Pulse in the blender a few times and chill for a further 20 minutes and you are ready to serve with a sprinkle of paprika on the top. This also makes a fantastic base for an amazing Bloody Mary.

I usually serve gazpacho in a glass but a bowl can also work. The consistency is a personal preference.  I like it a bit chunky rather than pureed just to give the texture a bit of variety. Don’t stick to the recipe mix it up, I will be giving beetroot, mint and ginger a go as replacements for the tomato and chilli pepper.

If you try something different do share, keen to hear how it goes.

Gazpacho with mint in glass bowls

Tags: ,

About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top ↑