Gazpacho recipe

Today I am going to show you how to make a typical Spanish gazpacho, a cold soup which is ideally suited to August lunches. As usual, please take note of the donkey hazards while following the procedure. First gather your vegetables.

The vegetables prior to donkey attack

The vegetables prior to donkey attack

The main hazard in this gazpacho recipe is in the early stages, as with most recipes involving vegetables. The donkeys will try to sabotage the recipe.


Above, Morris and Aitana demonstrate how vulnerable vegetables are before yuo get them into the kitchen. Below, Matilde shows how a cucumber can be ruined.

A rood an norty attack on a cucumber

A rood an norty attack on a cucumber

When you have safely gathered your remaining vegetables put them on the work surface in the kitchen and drive any pursuing donkeys out of the house. Now you can prepare your gazpacho. Drink lots of wine first, particularly if you have had a big fight with the donkeys to get the vegetables home.

An impressive array of vegetables without teeth marks.

An impressive array of vegetables without teeth marks.

The tomatoes should be peeled and de-seeded. To peel them place them in boiling water for about 30 seconds then into cold water and then when you remove them the skins should come off easily. Have a glass of wine.

Then chop up the tomatoes, onion, cucumber and green pepper. Don’t worry about chopping them too small as they are all going into the food blender.

Now put some of each ingredient in the blender and blend. Transfer the mix to a bowl and continue to blend all the ingredients. This should result in a “chunky” soup. Have another glass of wine.

Blended tomtoes and garlic (left) and blended cucumber and red/green peppers (right)

Blended tomtoes and garlic (left) and blended cucumber and red/green peppers (right)

One ladle of tomato and garlic and two ladles of cucumber and peppers: return to the blender and add olive oil, pepper, salt, chives.

If you want this smooth soup then put the gazpacho through a sieve. This will get rid of the tomato seeds and skin if you left them on and any other lumps. At this stage you can add water to get the thickness that you want. I tend to not add very much as I like a thick soup. Have a glass of wine.

Once you have done all this put the gazpacho into a serving bowl, add the ice cubes and put it all in the fridge to chill.
Put the diced tomato, cucumber and pepper on a plate and serve with the Gazpacho. Prolly good with a glass of wine.



About Gareth Thomas

After a mixed career as an aircraft technician, London fringe theatre playwright, Franciscan friar, and secondary school teacher, I find myself looking after the needs of four donkeys in a remote location in the mountains in the Costa Blanca. I like to listen to BBC Radio 4 and the wind in the pine trees. I am writing a comedy about a school in Benidorm. My favourite film of all time is "Jean de Florette". If I had my time again I would not have spent the early 1970s working for Special Branch.
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4 Responses to Gazpacho recipe

  1. Sandy Morris says:

    Wish I had a donkey or two, to annoy me when i’m cooking.

  2. G's'ppet says:

    Sounds a good recipe!

  3. rebrites says:

    Yummy! I almost always have gazpacho in the fridge, at least through summer. Do you not add olive oil to yours? Last week I couldn’t find the little transparent knob that fits on the blender-lid, and went ahead and made a big mess of gazpacho. And found the plastic bit chopped into pellets, suspended in the soup… It is wise to start with the wine only when well into the recipe!

    Glad to see you and the critters are weathering summer so well!

  4. Frere Rabit says:

    Hi Reb! Must drop into Moratinos blog and catch up… Olive oil! of course. It is so much part of everything (except a cup of tea) that i forgot to add it to the recipe.

    PS Tell Paddy that I have now decided CP&S is a complete waste of time. He will probably agree and continue wasting time.

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