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Gazpacho soup is a tasty soup that originated in Spain . Unlike most soups, it is served cold and so is perfect for hot summer days. In large quantities gazpacho soup makes a great accompaniment for a barbecue.

This gazpacho soup recipe is incredibly easy to make and very healthy. Our garlic laden version of gazpacho soup is a million miles from anything traditional but who cares – it tastes delicious.

The quantities here will serve about four to six people depending on how many want second helpings!


450 g tomatoes, roughly chopped

1 green pepper, cored, deseeded and chopped

1 onion

2 tbsp tomato puree (paste)

3 tbsp lemon juice

Handful fresh parsley, chopped

Handful fresh coriander leaves, chopped

1 pint water

Good twist freshly ground pepper


Put all the ingredients except the water into a food processor, add a little of the water then whizz down until the ingredients are well broken down. It doesn’t need to be totally smooth.

Add the water and transfer to a bowl. Cover the soup and chill in the fridge for a few hours at least, preferably overnight. Leaving the garlic gazpacho soup for longer allows the flavours to come out.

Serve gazpacho soup cold. Optionally, garnish with fresh parsley or garlic croutons.

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