Gazpacho recipe by Kenwood New Zealand

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Soups and starters

Made with these products:

Serves: 6
Preparation Time: 15 minutes plus chilling
Tools: liquidiser or food processing attachment


  1. Immerse the tomatoes in a bowl of boiling water for 15 seconds; remove using a slotted spoon, cool slightly then peel away the skins and roughly chop.
  2. Place the tomatoes in the Liquidiser or Food Processing bowl with the garlic and parsley or basil, tomato purée and cucumber and blend until smooth.
  3. Strain through a nylon sieve into a bowl, pushing through as much as possible.
  4. Stir in the spring onions, green pepper and finely chopped cucumber with the lemon juice and olive oil. Season with salt and pepper and leave to chill for 2 hours in the fridge.
  5. Just before serving check the seasoning again as chilling will reduce the strength of the flavours. Spoon into chilled serving bowls, add one or two ice cubes to each bowl and serve garnished with croûtons, if wished.



  • 450g (1lb) ripe tomatoes
  • 1 clove garlic, peeled
  • 2 sprigs fresh parsley or basil
  • 15ml (1 tbsp) tomato purée
  • ¼ cucumber, peeled and chopped
  • 300ml (½ pint) tomato juice
  • 2 spring onions, finely chopped
  • 1 small green pepper, seeded and very finely chopped
  • 5cm (2 inch) piece cucumber, very finely chopped
  • 15ml (1 tbsp) lemon juice
  • 30ml (2 tbsp) olive oil
  • salt and freshly ground black pepper
  • ice cubes and croûtons for serving, optional

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