Serve up a cool starter to a summer dinner party with this Gazpacho recipe.


Serves 6

    • 200ml bottled tomato juice (for ice cubes)
      1kg ripe tomatoes, peeled, seeded, coarsely chopped
      2 slices white bread, crust removed
      2 cucumbers, peeled, seeded, coarsely chopped
      1 small red onion, coarsely chopped
      3 cloves of garlic, minced
      1 punnet baby basil leaves
      2 red capsicums
    • 6 tblspns quality extra virgin olive oil
      3 tblspns good red wine vinegar
      Salt flakes and fresh ground black pepper to taste



  • 1 tsp each cucumber and red capsicum, finely chopped
    6 tomato juice ice cubes
    Baby basil leaves




Freeze the tomato juice in ice cube tray overnight. Soak the bread in a small amount (few tablespoons) of water. Gently remove and “squeeze” dry. Peel tomatoes. The easiest way to do this is to boil water in a medium saucepan.

As soon as water boils turn of heat and place the tomatoes into the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.

Place the tomatoes, bread, cucumbers, onion, garlic and peppers in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.

Once gazpacho is completely blended, pour it into a large nonmetallic bowl. Stir in the oil and vinegar. Add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour.

Garnish with the chopped tomato, cucumber, basil leaves and tomato ice cubes. Serve gazpacho chilled.
Shortcut to chilling the soup: place ice and water in a large bowl or pot and place in sink.

Put the bowl or glass blender containing gazpacho into the ice water. Stir the gazpacho to ensure it cools evenly.