Iced Gazpacho

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

Gazpacho is basically a tomato soup. This liquid salad can be coarse and lumpy or pureed until smooth, then drunk from a glass like a Bloody Mary. I like both versions, but I’ll give you my recipe for the chunky one. It’s quite simple - if you want to drink it in a glass, just blend it further until you have a Bloody Mary consistency.

This amount will be enough for about 10-12 people; it keeps very well in the fridge.


  • 1 litre/ pints natural tomato sauce (the kind sold In those nice foil-lined boxes - check that it is pure, with no additives)
  • ice cubes
  • olive oil
  • wine vinegar
  • 2 kg/ lb tomatoes, skinned, deseeded and finely chopped
  • 1 kg/ lb total weight of finely chopped onions, peeled and deseeded cucumber, and chopped red peppers
  • 5 or 6 cloves of garlic, peeled and chopped
  • a handful of fresh tarragon leaves
  • 2 tbsp sugar
  • sea salt and black pepper


Put the tomato sauce in a bowl and empty at least 2 trays of ice cubes into it. Into a large food processor or, better still, a large blender the size of a small outboard motor, put about half a cup of olive oil and half a cup of vinegar. Tip in the tomatoes, vegetables, garlic and tarragon and coarsely purée the lot. Now tip in the tomato sauce and ice cubes and continue whizzing until the ice has broken down and you have a lovely cold soup. At this stage, taste it to see if it needs a little more oil or vinegar. Add the sugar and plenty of salt and pepper and, if it’s a bit too thick, blend in some more ice cubes. The ice cubes replace the water that you will find as an ingredient in many other recipes for this soup. Some people like to serve it with a little garnish of finely chopped raw peppers, onions, cucumber, fried croûtons, etc - that’s up to you.