29th May 2010


By Adam Photography by Adam

While I haven’t had the opportunity to travel to Spain yet, it’s definitely near the top of my list ‘places in the world I have to make it to one day’. Andalusia in the southern region of Spain is where this recipe originates from – with its Mediterranean climate, history and great food, it sounds like a great place to visit to me. Andalusia is also the home to bullfighting, flamenco, the guitar itself and tapas – that great finger food that encourages conversation and eating at the same time.

As the photographer it was not without a little trepidation that I decided to step out from behind the camera and produce something of my own. I decided that gazpacho with its no cooking and few ingredients wasn’t too much of a challenge for my culinary skills.

As the song from ‘The Mighty Boosh’ says Gazpacho is a summer soup. I was intrigued the first time I had this cold tomato soup but it definitely goes down well on a hot summer’s day – or any day in my book.


  • Soup
  • 650g tomatoes (tomatoes with a high solid content and fewer seeds are best, such as Roma or San Marzano), cored and quartered
  • ½ cucumber, peeled and chopped
  • ¾ green pepper, cored seeded and chopped
  • 2 cloves garlic, peeled
  • ¾ cup olive oil
  • 1 pinch cayenne pepper
  • juice of half a lemon
  • 1 tsp balsamic vinegar
  • 2 pinches sugar
  • Salt to taste
  • Topping
  • 1 loaf Ciabatta bread
  • Extra virgin olive oil
  • 10 cherry tomatoes, halved
  • ½ cucumber, peeled and chopped
  • 4 shallots, peeled and chopped
  • 2-3 tbsp fresh mint, chopped
  • Balsamic vinegar


      • For the soup
      • 1. Add all of the measured and prepared ingredients into a blender and blend until smooth.
      • 2. Taste for a nice acidity, adding a little more sugar or balsamic vinegar to balance it out.
      • 3. Strain the liquid - you might need to push the pulp through the strainer with the back of a spoon if the strainer has a fine mesh.
      • 4. Refrigerate until chilled.
      • While the soup is chilling, prepare the topping.
      • 1. Slice the ciabatta loaf. Take half and cut into crouton size pieces, fry in a little olive oil until golden and then set aside.
      • 2. Take the other half of the bread slices and grill or lightly fry to serve on the side.
      • 3. To serve - pour the chilled gazpacho into bowls, add a few of the cherry tomato halves, a few pieces of cucumber and some shallot pieces. Sprinkle over some chopped mint and drizzle a little olive oil and balsamic vinegar around the bowl.


        1. I guess you’d enjoy Andalusia, it’s a great place… But they’re very particular about their gazpachos and I think they’d consider the Cayenne addition quite heretic… ;-)

        2. Adam

          They probably would, I like the extra kick in mine even if its not a totally traditional ingredient!

        3. Spain is my favourite country in Europe, I hope you get to visit one day soon. I used to make gazpacho when I worked as a private chef in France and we’d top it with crumbled egg yolk, chopped egg white and sliced olives but your version looks lovely – I’ll have to wait for next summer to try it as I’m living in Austria at the moment though – or maybe when I come home for Christmas!
          Your photography is stunning, glad I stumbled across the site ^_^

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