Gazpacho is a chilled soup originating in Spain and an ideal low-calorie summer meal appealing to vegetarians and meat-lovers alike. It is dead-simple to make (with the added advantage that you make it in advance) and its fresh flavours simply cannot be beaten. You can have a little fun with your garnishes – avocados are a great option, making the dish more filling and substantial. As for the tomatoes – buy the best organic ones you can afford.


  • 5-6 tomatoes, chopped
  • ¼ red onion, roughly chopped
  • ¼ cucumber, peeled and roughly chopped
  • ½ red pepper, roughly chopped
  • 1 clove garlic, peeled and roughly chopped
  • 1 TB olive oil, plus additional teaspoon to drizzle
  • 1 TB sherry vinegar
  • salt and pepper
  • garnishes of your choice (we used slices of avocado, cayenne pepper & diced red onion)


  1. Simply place all the ingredients into your blender and blend to your liking. Some like it chunky, others like it smooth. (Some people blend until semi-smooth, then remove half and blend the remaining to smooth – then combine with the chunky half – entirely up to you.)
  2. Season to taste and divided between two bowls, drizzle with a little olive oil and garnish as you wish.



Calories Per Serving

223 kcal

Macros Per Serving


15.4 g

of which saturates

2.2 g


13 g

of which sugars

12.4 g


0 g


2.6 g