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   ![9 Fresh Gazpacho Recipes To Try Now](https://media.sheerluxe.com/qfoc92PcpO3oGaRHARyDfaP6xvU=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2F2gazpacho.png?itok=4rLk9JNu)

  

 

 



 

  DAVID PITCHFORD 

 

 

 

[Life](/life)

 /  09 August 2021  

#  9 Fresh Gazpacho Recipes To Try Now  


Whether you’re in need of some light lunch ideas or a refreshing course to serve in the sun, at this time of year gazpacho is the Spanish classic to turn to. From twists on the traditional take to healthy versions made with cucumber and avocado, here nine chefs share their favourite recipes…  


[ Save To My Favourites ](/user/login?destination=/markdownify/node/26954)

 

  DAVID PITCHFORD 

 

 

 



 

 

 

 

 ![](https://media.sheerluxe.com/xL-oRp711YPmhuonKo1IzW2l_wo=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fbarbecuedgazpachohellmannsxgizzierksine.png?itok=RKuRADBR)

 

 

 

 

 

 

##  Barbecued Gazpacho: Gizzi Erskine 

 

Serves

 4 

 



Total Time

 2 Hours 

 



 

 

Ingredients

    1kg of vine-ripened tomatoes  

   1 red pepper  

   1 red chilli  

   ½ cucumber  

   3 garlic cloves, peeled  

   1 sprig fresh basil  

   50g of Hellmann’s vegan mayonnaise  

   100g of good-quality white bread, crusts removed, soaked in water  

   50ml of extra virgin olive oil  

   2 tbsp of sherry vinegar  

   1 tsp of caster sugar  

   Sea salt  

   Freshly ground black pepper  

 



  

 To serve  


   1 tomato (and a green one too if you like), deseeded and chopped into small cubes  

   ¼ cucumber, deseeded and chopped into small cubes  

   ¼ red and/or yellow pepper, chopped into small cubes  

   ½ white onion, finely chopped into small cubes  

   4 radishes, finely chopped into small cubes  

   80g of white bread croutons  

   50g of Hellmann’s mayo mixed with 50ml of extra virgin olive oil and 2 tbsp of water for drizzling  

 



  

 



Method

 Step 1 

First, concentrate the flavour of the veg and add an extra level of smoky charred flavour by BBQing them or popping them under the grill.



 Step 2 

Place them directly on the hottest part of the BBQ for around 10 minutes (pop the lid on) and turn regularly with tongs, until all the skins are splitting and charred.



 Step 3 

Remove from the BBQ and put into a blender with the cucumber, garlic, bread, mayo, basil, olive oil, sherry vinegar and blitz until smooth.



 Step 4 

 Push this through a fine sieve into another mixing bowl to achieve a completely smooth soup.



 Step 5 

Repeat this process with the second half of the ingredients.



 Step 6 

Check for seasoning, and place in the fridge for a minimum of 1 hour so that it is thoroughly chilled.



 Step 7 

When you’re ready to serve the gazpacho, ladle it into bowls. Top each bowl with a little mixture of the chopped vegetables and a good drizzle of olive oil.



 



 

 

 

 

 

 

Visit [Hellmanns.com](https://www.hellmanns.com/uk/home.html)

 

 

 

 ![](https://media.sheerluxe.com/mk9o4W9G1LBMTbDxlHSjNHdiKoI=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fgaspacho-alexendradudleyp1050786.png?itok=BCV2ykTs)

 

 

 

 

 

 

##  Strawberry &amp; Pepper Gazpacho: Alexandra Dudley 

 

Serves

 6 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    400g of jarred Romano peppers, rinsed and drained  

   500g of Zara strawberries, washed with stems removed (note you will have roughly 460g once prepped)  

   ½ cucumber, deseeded  

   2 garlic cloves, roughly chopped  

   3 tbsp of olive oil  

   2 tbsp of sherry or red wine vinegar  

   1-2 tsp of salt  

   Crack of black pepper  

   ½ tsp of cumin  

 



  

 To Serve  


   Freshly chopped cucumber (deseeded) and strawberries.  

 



  

 



Method

 Step 1 

Ensure you have all your ingredients prepped.



 Step 2 

Place all the ingredients into a blender and blitz until smooth.



 Step 3 

Taste for seasoning (adding salt and pepper to your preference). Chill until ready to serve.



 Step 4 

To serve, pour into glasses, bowls or ramekins.



 Step 5 

 Garnish with a drizzle of olive oil, freshly ground black pepper and chopped cucumber and strawberries.



 



 

 

 

 

 

 

Visit [BerryGardens.co.uk](https://www.berrygardens.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/KXXAeOAUAaGt3jgculVeIv9RTzw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fsola-gazpachowithgoldenbeetrootsorbet.png?itok=ZlfPG6ui)

 

 

 

 

 

 

##  Summer Gazpacho With Beetroot Sorbet: Victor Garvey, Sola 

 

Serves

 4 

 



Total Time

 2 Hours 

 



 

 

Ingredients

 For the gazpacho  


   760g of Marinda tomatoes (or best tomatoes you can find)  

   55g of shallots, peeled and diced  

   75g of cucumber, peeled and diced  

   50g of green bell pepper, seeds removed and diced  

   70g of sherry vinegar  

   60g of rice vinegar  

   40g of honey  

   100g of olive oil  

   3g of xanthan gum  

   Salt to taste  

 



  

 To serve  


   Croutons  

   Roasted red pepper  

   ½ cucumber, peeled and diced  

   Chives, freshly chopped  

 



  

 



Method

 Step 1 

Place all ingredients except the xanthan gum and olive oil in a container and let them marinate overnight.



 Step 2 

Once rested, place them all in a blender and blend on high until smooth.



 Step 3 

Pass through a fine mesh sieve, once and then return the filtered mix to the blender.



 Step 4 

Add the xanthin gum and begin blending again on medium speed for 1 minute.



 Step 5 

Once thickened, stream olive oil in while blending, as if making mayonnaise. This will give it a silky texture that coats the palate.



 Step 6 

Once emulsified, reserve in a non-metal container and chill.



 Step 7 

In each dish, place a spoonful of cucumber, a spoonful of red pepper and sprinkle with a few croutons and a spoonful of chives.



 Step 8 

Top each mound of veg with a scoop of sorbet. Serve the gazpacho, very chilled at the table for people to help themselves.



 



 

 

 

 

 

 

Visit [SolaSoho.com](https://www.solasoho.com/)

 

 

 

 ![](https://media.sheerluxe.com/6Umh4jKwlevFC5CiIANTXtSdwfk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fwatercressgazpacho.png?itok=vY7RnkSE)

 

 

 

 

 

 

##  Watercress Gazpacho With Manchego Croutons: Watercress.co.uk 

 

Serves

 4 

 



Total Time

 5 Minutes 

 



 

 

Ingredients

 For the gazpacho  


   1kg of ripe plum tomatoes, cored and chopped  

   1 cucumber, peeled and chopped  

   1 red pepper, deseeded and chopped  

   1 green pepper, deseeded and chopped  

   2 cloves of garlic, crushed  

   2 spring onions, finely chopped  

   75g of stale crusty bread, chopped  

   2-2½ tsp of sherry vinegar  

   50g of watercress  

   2-3 tbsp of extra virgin olive oil  

 



  

 For the croutons  


   50g of manchego cheese or parmesan, finely grated  

   1 small baguette, thinly sliced  

   Olive oil, for brushing  

 



  

 



Method

 Step 1 

Place all gazpacho ingredients in a large bowl. Season well with salt and pepper. Mix everything together, pressing down firmly to squeeze out the juices.



 Step 2 

 Cover and leave to marinate in the fridge for at least 30 minutes or preferably overnight.



 Step 3 

Put the mixture into a blender and blitz until smooth.



 Step 4 

Check the consistency, adding more olive oil if the soup is too thick.



 Step 5 

Taste and adjust seasoning if necessary.



 Step 6 

Cover and refrigerate again until thoroughly chilled.



 Step 7 

Preheat the oven to 180°C. Make the croutons by thinly slicing the baguette.



 Step 8 

Brush the slices with olive oil and sprinkle grated manchego or parmesan on top.



 Step 9 

Bake for 6-8 minutes or until crisp and golden brown.



 Step 10 

To serve, taste the gazpacho for a final time and adjust seasoning if necessary.



 Step 11 

Sprinkle with some chopped watercress, drizzle with a little more olive oil and serve with the croutons on the side.



 



 

 

 

 

 

 

Visit [Watercress.co.uk](https://www.watercress.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/B-PIe6UvFqVpDvkzLSvEE2e7MOg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fjosepizarro-rafoodgazpacho.png?itok=uVOLESQl)

 

 

 

 

 

 

##  Strawberry Gazpacho: Jose Pizarro, Jose Pizarro at the RA 

 

Serves

 2-4 

 



Total Time

 35 Minutes 

 



 

 

Ingredients

    300g of vine-ripened tomatoes, chopped  

   700g of ripe strawberries, with a few reserved for garnish  

   1 roasted red pepper, sliced  

   1 small shallot, finely chopped  

   1 small garlic clove, crushed  

   1 tbsp of sherry vinegar  

   75ml of extra virgin olive oil, plus extra for drizzling  

   Sea salt and freshly ground black pepper  

   Olive oil, for frying  

   2 slices sourdough, diced  

   Basil leaves and edible flowers, to garnish  

 



  

 



Method

 Step 1 

In a large bowl, combine all the ingredients except the olive oil, sourdough and garnishes and leave to infuse overnight.



 Step 2 

The next day, add the olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.



 Step 3 

Pour a little olive oil into a frying pan over a medium heat and fry the sourdough croutons for 4-5 minutes, until golden. Drain on kitchen paper and sprinkle with sea salt.



 Step 4 

Divide the gazpacho between individual soup bowls and garnish with basil leaves, edible flowers and croutons.



 Step 5 

 Finish with a drizzle of extra virgin olive oil and some sea salt. Serve with a cold glass of sherry.



 



 

 

 

 

 

 

 

Visit [RoyalAcademy.org.uk ](http://royalacademy.org.uk/parent-page/eating-and-drinking-senate-room-restaurant)

 

 

 

 ![](https://media.sheerluxe.com/uO8VzwH5uuexhb8nqp37iPGexNg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fquickeasygazpacho.png?itok=1ALN7kb9)

 

 

 

 

 

 

##  Quick &amp; Easy Gazpacho: Julie Montagu, Superfoods Superfast 

 

Serves

 2-4 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    600g of tinned plum tomatoes, roughly chopped  

   ½ cucumber, peeled and roughly chopped  

   ½ red pepper, chopped  

   1 avocado, peeled and stoned  

   1 tsp of lemon juice  

   ½ tsp of apple cider vinegar  

   1 garlic clove, roughly chopped  

   1 tbsp of olive oil  

   1 tsp of chilli flakes  

   Sea salt and freshly ground black pepper  

 



  

 



Method

 Step 1 

Put all the ingredients, except for half the avocado, the olive oil and the chilli flakes, in a food processor or blender with 40ml of water.



 Step 2 

Blend until fairly smooth and then add the olive oil.



 Step 3 

Blend again until smooth, tasting to check the seasoning.



 Step 4 

Blend again until smooth, tasting to check the seasoning.



 Step 5 

Serve in bowls with the remaining avocado chopped and sprinkled on top, or in slices on the side, with the chilli flakes.



 



 

 

 

 

 

 

Visit [Waterstones.com](http://waterstones.com/book/superfoods-superfast/julie-montagu/9781849497862)

 

 

 

 ![](https://media.sheerluxe.com/-ej3AUHrFufXF8VXRBG1_vCWrMw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fsimplechilledgazpacho.png?itok=N5osFF12)

 

 

 

 

 

 

##  Simple Chilled Gazpacho: David Pitchford, Reads Restaurant With Rooms 

 

Serves

 4 

 



Total Time

 3 Hours 

 



 

 

Ingredients

    1kg of ripe tomatoes  

   1 cucumber  

   2 large red peppers  

   100g of onion, finely sliced  

   100g of stale white bread, crusts removed  

   125ml of extra virgin olive oil  

   75ml of white wine vinegar  

   2 large cloves garlic, peeled  

   850ml of iced water  

   Maldon sea salt  

   White pepper  

 



  

 



Method

 Step 1 

Quarter the vegetables and the sliced onion in a bowl with the bread, olive oil, vinegar, garlic and iced water.



 Step 2 

Season with salt and finely milled white pepper. Cover the bowl and put it in the fridge for 2 hours to marinate.



 Step 3 

Next take the tomatoes, peel the cucumber and cut it into slices, quarter and deseed the peppers and remove their stalks.



 Step 4 

Place the prepared veg out of the fridge and transfer everything to a blender (rather than a food processor, and you will need to do this in batches).



 Step 5 

Blend, and then pass through a medium strainer – not too fine – into a clean bowl.



 Step 6 

Push the liquid through the strainer with a ladle and mix everything together well.



 Step 7 

Put the gazpacho in the fridge to chill once more and serve it ice cold on a hot summer’s day.



 Step 8 

If you have time, serve the gazpacho with small bowls of garlic croutons, finely chopped onion, small cucumber dice, diced tomatoes (skinned and deseeded) and diced red, yellow and green peppers.



 Step 9 

These items should be served separately so that guests can help themselves to whatever they like.



 



 

 

 

 

 

 

Visit [MaldonSalt.co.uk](http://maldonsalt.co.uk)

 

 

 

 ![](https://media.sheerluxe.com/4VxYU6BDwQldOR17MnbamotjXGM=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fchilledsummersoupwithcucumberavo.png?itok=pY-oLyzo)

 

 

 

 

 

 

##  Chilled Summer Soup With Cucumber &amp; Avocado: Sarah Britton, Naturally Nourished 

 

Serves

 3-4 

 



Total Time

 2 Hours 30 Minutes 

 



 

 

Ingredients

    2 cucumbers, roughly chopped  

   2 ripe avocados, flesh scooped out  

   3 tbsp of freshly squeezed lemon juice  

   15g of fresh mint leaves  

   1 tsp of fine sea salt  

   1 tbsp of cold-pressed olive oil  

   12g of chopped fresh chives  

   7g of chopped fresh flat-leaf parsley  

   250ml of water  

 



  

 For the dukkah (makes around 250g)  


   140g of raw, unsalted hazelnuts  

   1 tbsp of coriander seeds  

   1½ tsp of cumin seeds  

   1 tbsp of whole black peppercorns  

   75g of raw, unsalted sesame seeds  

   1 tsp of fine sea salt, plus extra as needed  

 



  

 



Method

 Step 1 

First, make the dukkah. Preheat the oven to 160°C/Gas Mark 3.



 Step 2 

Spread the hazelnuts out in a single layer on a rimmed baking sheet and roast for 20-30 minutes until fragrant and the skins have turned darker in colour. (Another good way to check they're done is to bite a hazelnut in half and inspect the colour – it should be golden, not white, inside.)



 Step 3 

 Remove from the oven, and when cool enough to handle, rub them together to remove the skins.



 Step 4 

Place the nuts in a food processor.



 Step 5 

While the hazelnuts are roasting, place a dry frying pan over a medium heat. When hot, toast the coriander and cumin seeds, stirring often, until fragrant, about 2 minutes.



 Step 6 

Remove the pan from the heat immediately, leave the seeds to cool, then place them in a mortar and pestle and add the peppercorns.



 Step 7 

Using the pestle, grind the seeds and peppercorns together until pulverised. (Alternatively, grind them together in a coffee mill or food processor). Set aside.



 Step 8 

In the same frying pan, toast the sesame seeds for about 2 minutes until they are fragrant and begin to pop.



 Step 9 

Leave to cool slightly. Place the sesame seeds in the food processor with the hazelnuts. Pulse to chop the mixture until you get a chunky-sand texture. (Do not blend, or you will end up with hazelnut-sesame butter).



 Step 10 

Add the pulverised spices and the salt to the food processor and pulse once more to combine.



 Step 11 

Taste and adjust the seasonings, if necessary. Store in an airtight glass container at room temperature for up to 1 month.



 Step 12 

In a blender, combine the cucumbers, avocados, lemon juice, mint leaves, salt, oil, chives, parsley and water, and blend on high until the mixture is as smooth as possible.



 Step 13 

Strain through a fine sieve for extra smoothness, if desired. Season with salt.



 Step 14 

Place in the fridge to chill for at least 2 hours to allow the flavours to meld.



 Step 15 

Enjoy cold, topped with dukkah.



 



 

 

 

 

 

 

Visit [Waterstones.com](http://waterstones.com/book/naturally-nourished/sarah-britton/9781911127352)

 

 

 

 ![](https://media.sheerluxe.com/XL4j2LxAy8DzzBQredOAaUHrjLs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fdanielfarrowgazpachorecipe.png?itok=5ukNR0_u)

 

 

 

 

 

 

##  Classic Gazpacho: Daniel Farrow, The Gatherers 

 

Serves

 4 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    2 sticks celery  

   1 whole cucumber  

   2 cloves of garlic  

   400g of San Marzano tomatoes  

   400g of round tomatoes  

   30g of fresh basil  

   ½ red onion  

   150ml of extra virgin olive oil  

   ¼ loaf of stale bread  

   50ml of red wine vinegar  

   200ml of vegetable stock  

   1 red pepper  

   Juice of 1 lemon  

   Salt, to taste  

 



  

 



Method

 Step 1 

Roughly chop and add all ingredients to a container and leave to marinate overnight (or for a good few hours at least – the longer the better).



 Step 2 

When ready to put your gazpacho together, blitz in a blender



 Step 3 

Add more red wine vinegar, salt and olive oil if necessary, to taste.



 



 

 

 

 

 

 

Visit [TheGatherersNorwich.co.uk](https://www.thegatherersnorwich.co.uk/)

 

 

 

 

  

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