Gazpacho Recipe Image
  • 4 servings
  • 10 mins to prepare
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  • For the gazpacho
  • 500g seasonal tomatoes, roughly chopped
  • 1/2 cucumber, peeled and roughly chopped
  • 1 clove garlic
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 5g basil leaves
  • Tabasco sauce
  • Salt and pepper
  • for the Sourdough croutons
  • 2 slices Bells of Lazonby 1946 Sourdough, sliced into cubes
  • A drizzle of olive oil
  • Salt and pepper
  • To serve
  • A drizzle of olive oil
  • Basil leaves



For the Gazpacho
1. Place the tomatoes, cucumber, garlic, vinegar, olive oil and basil leaves into a blender. Blitz until smooth.
2. Add Tabasco sauce to taste and season with salt and pepper. Chill in the fridge for 2 hours.

For the Sourdough Croutons
3. Pre-heat the oven to 180°C (fan)/ 200°C/400°F/gas mark 6.
4. Place the sourdough cubes onto a baking tray. Drizzle with olive oil and season with salt and pepper. Toss to combine.
5. Bake for 15-20 minutes or until golden brown and crispy. Allow to cool and set to one side.

To Serve

6. Spoon the chilled gazpacho into chilled serving bowl. Top with croutons, a drizzle of olive oil and garnish with basil leaves.

Chef’s Tip – This is a delicious summer starter using tomatoes at their best. Why not serve in chilled shot glasses as a canape for a summer party.