Easy Gazpacho
Cook time: 
Total time: 
Serves: 8
  • ½ clove of garlic (use up to 2 cloves if preferred)
  • 2 slices of day-old bread (I used sourdough)
  • 200g cold water
  • 50g sherry vinegar (20g if using balsamic). You can adjust to taste later.
  • 1 continental cucumber, peeled and deseeded (or 2 Lebanese cucumbers)
  • 4 ripe tomatoes
  • ⅓ cup of tinned tomato or tomato puree (if desired, as a flavour booster if tomatoes not fully ripe)
  • 1 medium green capsicum
  • ½ medium red capsicum (or swap amounts with green capsicum for a more red gazpacho)
  • 50g olive oil
  • salt and pepper to taste
  1. Run Thermomix on Speed 10 and drop garlic clove through the lid.
  2. Stop TMX and place bread in TMX bowl. Blitz on Speed 6 for a a couple of seconds until roughly torn up.
  3. Add water to TMX bowl and allow bread and garlic to soak for five minutes.
  4. Add all ingredients in TMX bowl and blitz on Speed 9 for one minute or until very smooth.
  5. Season further if required with salt and pepper.
  6. Transfer gazpacho to sealed container and chill for a few hours before serving. Soup is very good the following day so consider making in advance.
Recipe by Gastromony at https://gastromony.com/easy-gazpacho/