Weekend at the Cottage Symbol
  • Gazpacho
  • Gazpacho


Food | September 02, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • 5 Minutes
  • 12 Cups
  • Easy

This delicious GAZPACHO comes together in less than five minutes, perfect for when you want a healthy meal that doesn’t involve spending a ton of time in the kitchen.

GAZPACHO is a cold, tomato-based soup made of raw vegetables. It originated in the southern Spanish region of Andalusia and is widely eaten in Spain and Portugal during the hot summer months. Even if you’re not a lover of cold soups, I’m going to recommend you try this one – it is remarkably delicious and refreshing.

This recipe is another family favourite that comes straight from my mom’s recipe box and I have fond memories of her making it as a take-along for summer picnics. The recipe card has a notation to her friend Carol Murchison who shared it with her – so hats off to Carol and to all those friends who happily pass along tasty food ideas to those they love.

Here are a few things to consider when you are making it:

TOMATOES – A really good GAZPACHO needs to be made with really good tomatoes. My favourites are juicy, vine-ripened plum tomatoes, and if I can’t find really flavourful ones at the market, I’ll add a can of high-quality San Marzano tomatoes to boost the flavour profile. It you choose locally grown tomatoes, remember their flavour always improves as the summer progresses.

PEPPERS – Bell peppers are an important ingredient in this soup, and I look for yellow, orange and green ones to contrast with the red tomatoes. I also add a jalapeño pepper to spice up the flavour of the soup.

PREPARATION – A purist will insist that all of the ingredients for a GAZPACHO be chopped by hand. A realist (me!) will tell you to use a food processor if you have one. It will save a ton of time.

CHILLING – If using a food processor, you can expect to get some air whipped into it. Prepare it a few hours in advance and then transfer it to the fridge. This will give the tiny air bubbles a chance to dissipate while also allowing the soup time to chill.

GARNISH – A traditional GAZPACHO is often served with toasted, seasoned chunks of bread and some fine-chopped parsley. Years ago I enjoyed this soup presented with small cubes of watermelon and ripe avocado: I’ve been a fan of this quirky garnish ever since. The richness of the avocado and the sweetness of the watermelon mixed up with the other ingredients make every bite a mouthwatering treat.

Keep these points in mind, and no matter if you serve GAZPACHO for lunch, dinner or as an afternoon treat, you’ll love it each and every time!

The perfect combination of fresh seasonal garden vegetables, chopped finely to form a chilled soup, GAZPACHO is one summer treat that can’t be missed!


8 Responses to “Gazpacho”

  1. […] to pair our RADISH TOAST with something equally enjoyable? How about our chilled GAZPACHO SOUP or, our SLOW COOKER CORN CHOWDER. We love the idea of a soup and sandwich […]

  2. […] for another chilled soup idea? Try our GAZPACHO, it’s delicious […]

  3. […] this GRILLED TUNA SALAD with something equally delicious? Try it alongside a cold soup, whether our GAZPACHO or CHILLED CUCUMBER SOUP. These healthy pairings may even leave you with a bit of room for dessert, […]

  4. […] other tasty dishes to create a complete dinner idea. Imagine starting your get-together with our GAZPACHO SOUP or our PROSCIUTTO, PEACH & RICOTTA CROSTINI. Follow the GRILLED SHRIMP SALAD main course with […]

  5. […] favourite Weekend at the Cottage recipes from the past few months. We started the dinner with our CHILLED GAZPACHO SOUP which we made first thing in the morning, giving it lots of time for the flavours to […]

  6. […] am touting this post as a complete lunch idea, but if you’re feeling really hungry, serve our CHILLED GAZPACHO before and our HARVEY WALLBANGER (cheat) CAKE for dessert. Hey, I just gave you a complete meal […]

  7. […] are made even more enjoyable when served with one of our SUMMER DRINKS or a cold soup like our CHILLED GAZPACHO or COLD CUCUMBER SOUP. Give any and all a […]


Ingredients & Amounts

  • 12 plum tomatoes, seeded and chopped
  • 2 English cucumbers, chopped
  • 2 bell peppers, seeded and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 3 cloves of garlic, peeled and finely chopped
  • ¼ Bermuda onion, chopped
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of apple cider vinegar
  • salt and pepper to taste
  • 1 750 oz. can of San Marzano tomatoes, puréed
  • cubes of watermelon and avocado for garnish


  1. Wash and chop vegetables. Combine them in a medium-sized mixing bowl.
  2. Add two to three handfuls of vegetables into a food processor fitted with a blade attachment. Turn processor on lowest setting and finely chop the vegetables. Transfer to another medium-sized bowl. Repeat until all of the vegetables are finely chopped.
  3. Add can of puréed San Marzano tomatoes. Add olive oil and apple cider vinegar. Stir soup and taste. Adjust flavour with salt and pepper to taste. Cover and transfer to refrigerator, allowing soup to chill for at least two hours.
  4. To serve, ladle into soup bowls or cups and garnish with cubes of watermelon and avocado. Serve immediately.
Listen on MUSIC

Listening to great music is an integral part of every Weekend at the Cottage. I thought some music with a Spanish flavour would be perfect for this post so I selected Música De España – Milton Palmeras’ Spanish Orchestra. Head to iTunes to add this collection to your library.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



Related Posts


Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!

  • This field is for validation purposes and should be left unchanged.