Tomato and Cucumber Gazpacho


  • 4 tomatoes medium
  • cucumber large
  • 1 onion medium
  • 2 cloves garlic
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 3/4 tsp salt
  • tbsp fresh basil or parsley
  • pepper to taste


  1. Wash your vegetables well
  2. Peel the garlic and onion and roughly chop
  3. Roughly chop the tomatoes, cucumber and herbs
  4. Add all the ingredients into a blender and pulse until smooth
  5. Chill in the fridge before serving, or add a few ice cubes to cool it immediately.


You can use a variety of tomatoes. For example, we used 2 long red plum tomatoes and lots of small orange tomatoes, approximately 400g or 2 cups of chopped tomatoes.

To make the gazpacho two colour like in the photos, simply blend the cucumber separately from the tomatoes and other ingredients. Then swirl it together when serving.

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