9 Fresh Gazpacho Recipes To Try Now
Photography: DAVID PITCHFORD
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9 Fresh Gazpacho Recipes To Try Now

Whether you’re in need of some light lunch ideas or a refreshing course to serve in the sun, at this time of year gazpacho is the Spanish classic to turn to. From twists on the traditional take to healthy versions made with cucumber and avocado, here nine chefs share their favourite recipes…
Photography: DAVID PITCHFORD

Barbecued Gazpacho: Gizzi Erskine

Serves
4
Total Time
2 Hours
Ingredients
1kg of vine-ripened tomatoes
1 red pepper
1 red chilli
½ cucumber
3 garlic cloves, peeled
1 sprig fresh basil
50g of Hellmann’s vegan mayonnaise
100g of good-quality white bread, crusts removed, soaked in water
50ml of extra virgin olive oil
2 tbsp of sherry vinegar
1 tsp of caster sugar
Sea salt
Freshly ground black pepper
To serve
1 tomato (and a green one too if you like), deseeded and chopped into small cubes
¼ cucumber, deseeded and chopped into small cubes
¼ red and/or yellow pepper, chopped into small cubes
½ white onion, finely chopped into small cubes
4 radishes, finely chopped into small cubes
80g of white bread croutons
50g of Hellmann’s mayo mixed with 50ml of extra virgin olive oil and 2 tbsp of water for drizzling
Method
Step 1

First, concentrate the flavour of the veg and add an extra level of smoky charred flavour by BBQing them or popping them under the grill.

Step 2

Place them directly on the hottest part of the BBQ for around 10 minutes (pop the lid on) and turn regularly with tongs, until all the skins are splitting and charred.

Step 3

Remove from the BBQ and put into a blender with the cucumber, garlic, bread, mayo, basil, olive oil, sherry vinegar and blitz until smooth.

Step 4

Push this through a fine sieve into another mixing bowl to achieve a completely smooth soup.

Step 5

Repeat this process with the second half of the ingredients.

Step 6

Check for seasoning, and place in the fridge for a minimum of 1 hour so that it is thoroughly chilled.

Step 7

When you’re ready to serve the gazpacho, ladle it into bowls. Top each bowl with a little mixture of the chopped vegetables and a good drizzle of olive oil.

Strawberry & Pepper Gazpacho: Alexandra Dudley

Serves
6
Total Time
25 Minutes
Ingredients
400g of jarred Romano peppers, rinsed and drained
500g of Zara strawberries, washed with stems removed (note you will have roughly 460g once prepped)
½ cucumber, deseeded
2 garlic cloves, roughly chopped
3 tbsp of olive oil
2 tbsp of sherry or red wine vinegar
1-2 tsp of salt
Crack of black pepper
½ tsp of cumin
To Serve
Freshly chopped cucumber (deseeded) and strawberries.
Method
Step 1

Ensure you have all your ingredients prepped.

Step 2

Place all the ingredients into a blender and blitz until smooth.

Step 3

Taste for seasoning (adding salt and pepper to your preference). Chill until ready to serve.

Step 4

To serve, pour into glasses, bowls or ramekins.

Step 5

Garnish with a drizzle of olive oil, freshly ground black pepper and chopped cucumber and strawberries.

Summer Gazpacho With Beetroot Sorbet: Victor Garvey, Sola

Serves
4
Total Time
2 Hours
Ingredients
For the gazpacho
760g of Marinda tomatoes (or best tomatoes you can find)
55g of shallots, peeled and diced
75g of cucumber, peeled and diced
50g of green bell pepper, seeds removed and diced
70g of sherry vinegar
60g of rice vinegar
40g of honey
100g of olive oil
3g of xanthan gum
Salt to taste
To serve
Croutons
Roasted red pepper
½ cucumber, peeled and diced
Chives, freshly chopped
Method
Step 1

Place all ingredients except the xanthan gum and olive oil in a container and let them marinate overnight.

Step 2

Once rested, place them all in a blender and blend on high until smooth.

Step 3

Pass through a fine mesh sieve, once and then return the filtered mix to the blender.

Step 4

Add the xanthin gum and begin blending again on medium speed for 1 minute.

Step 5

Once thickened, stream olive oil in while blending, as if making mayonnaise. This will give it a silky texture that coats the palate.

Step 6

Once emulsified, reserve in a non-metal container and chill.

Step 7

In each dish, place a spoonful of cucumber, a spoonful of red pepper and sprinkle with a few croutons and a spoonful of chives.

Step 8

Top each mound of veg with a scoop of sorbet. Serve the gazpacho, very chilled at the table for people to help themselves.

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Watercress Gazpacho With Manchego Croutons: Watercress.co.uk

Serves
4
Total Time
5 Minutes
Ingredients
For the gazpacho
1kg of ripe plum tomatoes, cored and chopped
1 cucumber, peeled and chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
2 cloves of garlic, crushed
2 spring onions, finely chopped
75g of stale crusty bread, chopped
2-2½ tsp of sherry vinegar
50g of watercress
2-3 tbsp of extra virgin olive oil
For the croutons
50g of manchego cheese or parmesan, finely grated
1 small baguette, thinly sliced
Olive oil, for brushing
Method
Step 1

Place all gazpacho ingredients in a large bowl. Season well with salt and pepper. Mix everything together, pressing down firmly to squeeze out the juices.

Step 2

Cover and leave to marinate in the fridge for at least 30 minutes or preferably overnight.

Step 3

Put the mixture into a blender and blitz until smooth.

Step 4

Check the consistency, adding more olive oil if the soup is too thick.

Step 5

Taste and adjust seasoning if necessary.

Step 6

Cover and refrigerate again until thoroughly chilled.

Step 7

Preheat the oven to 180°C. Make the croutons by thinly slicing the baguette.

Step 8

Brush the slices with olive oil and sprinkle grated manchego or parmesan on top.

Step 9

Bake for 6-8 minutes or until crisp and golden brown.

Step 10

To serve, taste the gazpacho for a final time and adjust seasoning if necessary.

Step 11

Sprinkle with some chopped watercress, drizzle with a little more olive oil and serve with the croutons on the side.

Strawberry Gazpacho: Jose Pizarro, Jose Pizarro at the RA

Serves
2-4
Total Time
35 Minutes
Ingredients
300g of vine-ripened tomatoes, chopped
700g of ripe strawberries, with a few reserved for garnish
1 roasted red pepper, sliced
1 small shallot, finely chopped
1 small garlic clove, crushed
1 tbsp of sherry vinegar
75ml of extra virgin olive oil, plus extra for drizzling
Sea salt and freshly ground black pepper
Olive oil, for frying
2 slices sourdough, diced
Basil leaves and edible flowers, to garnish
Method
Step 1

In a large bowl, combine all the ingredients except the olive oil, sourdough and garnishes and leave to infuse overnight.

Step 2

The next day, add the olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.

Step 3

Pour a little olive oil into a frying pan over a medium heat and fry the sourdough croutons for 4-5 minutes, until golden. Drain on kitchen paper and sprinkle with sea salt.

Step 4

Divide the gazpacho between individual soup bowls and garnish with basil leaves, edible flowers and croutons.

Step 5

Finish with a drizzle of extra virgin olive oil and some sea salt. Serve with a cold glass of sherry.

Quick & Easy Gazpacho: Julie Montagu, Superfoods Superfast

Serves
2-4
Total Time
15 Minutes
Ingredients
600g of tinned plum tomatoes, roughly chopped
½ cucumber, peeled and roughly chopped
½ red pepper, chopped
1 avocado, peeled and stoned
1 tsp of lemon juice
½ tsp of apple cider vinegar
1 garlic clove, roughly chopped
1 tbsp of olive oil
1 tsp of chilli flakes
Sea salt and freshly ground black pepper
Method
Step 1

Put all the ingredients, except for half the avocado, the olive oil and the chilli flakes, in a food processor or blender with 40ml of water.

Step 2

Blend until fairly smooth and then add the olive oil.

Step 3

Blend again until smooth, tasting to check the seasoning.

Step 4

Blend again until smooth, tasting to check the seasoning.

Step 5

Serve in bowls with the remaining avocado chopped and sprinkled on top, or in slices on the side, with the chilli flakes.

Simple Chilled Gazpacho: David Pitchford, Reads Restaurant With Rooms

Serves
4
Total Time
3 Hours
Ingredients
1kg of ripe tomatoes
1 cucumber
2 large red peppers
100g of onion, finely sliced
100g of stale white bread, crusts removed
125ml of extra virgin olive oil
75ml of white wine vinegar
2 large cloves garlic, peeled
850ml of iced water
Maldon sea salt
White pepper
Method
Step 1

Quarter the vegetables and the sliced onion in a bowl with the bread, olive oil, vinegar, garlic and iced water.

Step 2

Season with salt and finely milled white pepper. Cover the bowl and put it in the fridge for 2 hours to marinate.

Step 3

Next take the tomatoes, peel the cucumber and cut it into slices, quarter and deseed the peppers and remove their stalks.

Step 4

Place the prepared veg out of the fridge and transfer everything to a blender (rather than a food processor, and you will need to do this in batches).

Step 5

Blend, and then pass through a medium strainer – not too fine – into a clean bowl.

Step 6

Push the liquid through the strainer with a ladle and mix everything together well.

Step 7

Put the gazpacho in the fridge to chill once more and serve it ice cold on a hot summer’s day.

Step 8

If you have time, serve the gazpacho with small bowls of garlic croutons, finely chopped onion, small cucumber dice, diced tomatoes (skinned and deseeded) and diced red, yellow and green peppers.

Step 9

These items should be served separately so that guests can help themselves to whatever they like.

Chilled Summer Soup With Cucumber & Avocado: Sarah Britton, Naturally Nourished

Serves
3-4
Total Time
2 Hours 30 Minutes
Ingredients
2 cucumbers, roughly chopped
2 ripe avocados, flesh scooped out
3 tbsp of freshly squeezed lemon juice
15g of fresh mint leaves
1 tsp of fine sea salt
1 tbsp of cold-pressed olive oil
12g of chopped fresh chives
7g of chopped fresh flat-leaf parsley
250ml of water
For the dukkah (makes around 250g)
140g of raw, unsalted hazelnuts
1 tbsp of coriander seeds
1½ tsp of cumin seeds
1 tbsp of whole black peppercorns
75g of raw, unsalted sesame seeds
1 tsp of fine sea salt, plus extra as needed
Method
Step 1

First, make the dukkah. Preheat the oven to 160°C/Gas Mark 3.

Step 2

Spread the hazelnuts out in a single layer on a rimmed baking sheet and roast for 20-30 minutes until fragrant and the skins have turned darker in colour. (Another good way to check they're done is to bite a hazelnut in half and inspect the colour – it should be golden, not white, inside.)

Step 3

Remove from the oven, and when cool enough to handle, rub them together to remove the skins.

Step 4

Place the nuts in a food processor.

Step 5

While the hazelnuts are roasting, place a dry frying pan over a medium heat. When hot, toast the coriander and cumin seeds, stirring often, until fragrant, about 2 minutes.

Step 6

Remove the pan from the heat immediately, leave the seeds to cool, then place them in a mortar and pestle and add the peppercorns.

Step 7

Using the pestle, grind the seeds and peppercorns together until pulverised. (Alternatively, grind them together in a coffee mill or food processor). Set aside.

Step 8

In the same frying pan, toast the sesame seeds for about 2 minutes until they are fragrant and begin to pop.

Step 9

Leave to cool slightly. Place the sesame seeds in the food processor with the hazelnuts. Pulse to chop the mixture until you get a chunky-sand texture. (Do not blend, or you will end up with hazelnut-sesame butter).

Step 10

Add the pulverised spices and the salt to the food processor and pulse once more to combine.

Step 11

Taste and adjust the seasonings, if necessary. Store in an airtight glass container at room temperature for up to 1 month.

Step 12

In a blender, combine the cucumbers, avocados, lemon juice, mint leaves, salt, oil, chives, parsley and water, and blend on high until the mixture is as smooth as possible.

Step 13

Strain through a fine sieve for extra smoothness, if desired. Season with salt.

Step 14

Place in the fridge to chill for at least 2 hours to allow the flavours to meld.

Step 15

Enjoy cold, topped with dukkah.

Classic Gazpacho: Daniel Farrow, The Gatherers

Serves
4
Total Time
30 Minutes
Ingredients
2 sticks celery
1 whole cucumber
2 cloves of garlic
400g of San Marzano tomatoes
400g of round tomatoes
30g of fresh basil
½ red onion
150ml of extra virgin olive oil
¼ loaf of stale bread
50ml of red wine vinegar
200ml of vegetable stock
1 red pepper
Juice of 1 lemon
Salt, to taste
Method
Step 1

Roughly chop and add all ingredients to a container and leave to marinate overnight (or for a good few hours at least – the longer the better).

Step 2

When ready to put your gazpacho together, blitz in a blender

Step 3

Add more red wine vinegar, salt and olive oil if necessary, to taste.

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