A Cook's Tour of Spain

Tommi's gazpacho recipe

Fall in love with tomato soup again with this beautiful and refreshing Spanish recipe from A Cook's Tour of Spain

Serves 6


  • 100g rustic white bread, crusts removed
  • 1kg ripe plum tomatoes, skinned, halved and de-seeded
  • ½ red onion, roughly chopped
  • 3 garlic cloves, peeled
  • ½ cucumber, peeled
  • A good pinch caster sugar
  • 100ml extra virgin olive oil
  • 2 -3 tsp good quality sherry vinegar (to taste)
  • Sea salt and freshly ground black pepper

For the garnish

  • 3 hard-boiled eggs, finely chopped
  • 80g Serrano ham, finely chopped
  • ½ red onion, finely chopped
  • Extra virgin olive oil


How to make Tommi's gazpacho

1. Soak the bread in just enough cold water to cover for 2 - 3 minutes.

2. Place the remaining soup ingredients in a food processor. Add the bread and blend until smooth. Season to taste.

3. Ladle the soup into serving bowls and garnish with hard-boiled eggs, ham, red onion and parsley. Drizzle with a little extra virgin olive oil and serve.

© Thomasina Miers

Tommi's tip: If you like, you can chill this cold soup by putting in the fridge for 3 - 4 hours or overnight before serving.


Average rating: 4/5
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