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Tomato & Bell Pepper Gazpacho


Cool and refreshing, yet also pumping with so much flavor, gazpacho makes the perfect summer snack.


Units Scale
  • 1/4 kg seasonal tomatoes, de-seeded, roughly chopped
  • 1 large red pepper, roughly chopped
  • 1 small cucumber, roughly chopped
  • 12 small shallots, peeled
  • 3 garlic cloves, peeled
  • 1/2 cup cold olive oil
  • 2 squeezed limes
  • A splash of apple cider vinegar (start with a little, then adjust according to taste)
  • 1/4 cup chopped basil & parsley
  • 1/2 avocado for creaminess
  • Large pinch of salt and freshly cracked black pepper


  1. Roughly chop all the vegetables, and place the ingredients in a blender.
  2. Blend until you get a smooth texture.
  3. Season with salt and pepper to taste.
  4. Chill gazpacho in the refridgerator for at least four hours or overnight before serving.
  5. Serve cold and garnished with diced red pepper, cucumbers and fresh basil leaves.


Slightly adapted from: Victoria Wellness (

  • Prep Time: 15 mins
  • Category: Soup
  • Cuisine: Spanish
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