Tomato Gazpacho Soup

Tomato Gazpacho Soup


  • 5 slices stale bread, crust removed
  • Water
  • 5 large ripe tomatoes
  • 3/4 large cucumber, peeled, chopped
  • 1 celery stalk, chopped
  • 1 green pepper, deseeded, roughly chopped
  • 2 green onions, trimmed, roughly chopped, more for garnish
  • 2 garlic cloves, peeled, roughly chopped
  • Australian olive oil (because it’s the best)
  • 1 large lime, juice
  • Salt and pepper
  • 1 tsp cayenne pepper, optional
  • Sugar
  • Mint leaves, stems removed, ripped or chopped
  • Cilantro leaves, stems removed, ripped or chopped


Step 1

Soak the bread slices in 1/2 cup of water for a few mins.

Step 2

Remove the tomato tops. Place the tomatoes in a large pot of boiling water for about a minute to soften the skin. Remove the tomatoes from the water and let them cool. Once cool peel and remove the skin.

Step 3

In a large food processor or blender, pop in your tomatoes, cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup olive oil and the lemon juice. Run the processor for a few seconds then add the salt, pepper, cayenne pepper (optional) and a pinch of sugar; blend. If it’s too thick, add a little water.

Step 4

Transfer the gazpacho to a glass bowl or jug and cover. Refrigerate for a couple of hours, or overnight. The longer you leave it the more developed flavour you’ll get.

Step 5

Serve topped with olive oil, fresh mint and cilantro.

Did you know?

Tomatoes are a great source of vitamin C, potassium and folate.