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Gazpacho Andaluz / Chilled Summer Soup


A recipe by Frank Camorra

Chilled Summer Soup



  • 1 kg (2 lb 4 oz) tomatoes, roughly chopped

  • 2 Lebanese (short) cucumbers, peeled, seeded and chopped

  • 1 red onion, roughly chopped

  • 1 red capsicum (pepper), seeded, membrane removed and roughly chopped

  • 1 green capsicum (pepper), seeded, membrane removed and roughly chopped

  • 1 garlic clove, chopped

  • 100 ml (3 ½ fl oz) extra virgin olive oil

  • 60 ml (2 fl oz/¼ cup) aged sherry vinegar

  • About 300 ml (10 ½ fl oz) chilled water


Purée the tomatoes in a blender until a smooth liquid forms. Strain the liquid through a sieve and discard the skin and seeds.

Pour the liquid back into the blender and add the chopped vegetables and garlic. Blend for several minutes until smooth.

Add the oil and the vinegar and combine well. With the motor running, add enough of the chilled water to form a smooth liquid that has the consistency of thin cream. As vegetables can contain varying amounts of water, you will find you sometimes need to add more, or less, water. The soup needs to be smooth and rich. Finally, season with 1 teaspoon salt. You’ll need this amount of salt as it is a cold soup and anything served cold needs extra seasoning. Serve chilled