Garlic Gazpacho Soup Recipe

Gazpacho soup is a tasty soup that originated in Spain. Unlike most soups, it's served cold and so is perfect for hot summer days. In large quantities gazpacho soup makes a great accompaniment for a barbecue.

This gazpacho soup recipe is incredibly easy to make and very healthy. It's a garlic laden version which is a million miles from anything traditional but who cares - it tastes delicious.

The quantities here will serve about four to six people depending on how many want second helpings!



See note on ingredients
1 lb (450 gm) Tomatoes, roughly chopped Use medium size tomatoes, the very large ones are often too watery with less taste.
1 Green Pepper, cored, deseeded and chopped
1 Medium Onion, peeled & roughly chopped
4 Cloves Garlic, crushed As always, adjust garlic according to taste
2 TBsp Tomato Puree (Paste) Sun-dried tomato puree works well for this recipe, if you can't get that use ordinary tomato paste.
3 TBsp Lemon Juice
Handful Fresh Parsley, chopped
Handful Fresh Coriander (Cilantro) Leaves, chopped
1 Pint Water You can use as much or as little water as you like. Less water makes a thicker more intense soup
to be served in smaller quantities. You could even use no water at all and serve in small glasses.
Good Twist Freshly Ground Pepper
As usual I recommend using organic ingredients wherever possible.


Put all the ingredients except the water into a food processor, add a little of the water then whizz down until the ingredients are well broken down. It doesn't need to be totally smooth.

Add the water and transfer to a bowl. Cover the soup and chill in the fridge for a few hours at least, preferably overnight. Leaving the garlic gazpacho soup for longer allows the flavours to come out.

Serve gazpacho soup cold. Optionally, garnish with fresh parsley or garlic croutons.