Classic chilled Gazpacho

The summer months call for a more chilled approach, and there’s nothing cooler than a nice chilled soup on a hot summer day. This classic chilled gazpacho recipe is filled with fresh ingredients and makes for a quick and healthy meal.

Light, refreshing, and full of flavour, this soup is a must-have in your cooking repertoire – it’s so easy! Another added bonus is that any leftovers can be used as a base for a bolognese sauce or even in a bloody mary. This chilled tomato soup is precisely as simple as summer recipes should be – delicious, healthy, and ready in minutes.


  • 800g tinned tomatoes, peeled 
  • 1 small cucumber, peeled and with seeds removed
  • ½ a small red onion, peeled and diced
  • 1 medium red pepper, diced and deseeded
  • 1 large garlic clove, chopped
  • 15ml olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • Fresh basil leaves and a dollop of plain yogurt to garnish


  1. In a pan, heat the olive oil and lightly sauté the onions and garlic.
  2. Allow to cool slightly then combine all ingredients together in a blender or food processor.  
  3. Purée for 1 minute, or until the soup reaches your desired consistency.
  4. Taste and season generously.
  5. Cover and refrigerate until completely chilled.
  6. Divide the chilled gazpacho into bowls, top with basil, and serve.
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