Gloagburn Gazpacho

Name: Gloagburn Gazpacho
Cuisine: Spanish
Ingredients: 2 tbsp freshly squeezed lemon juice; 2 tsp sugar; 65 ml red wine vinegar; 65 ml olive oil; 1 litre tomato juice; salt and freshly ground black pepper; 6–12 drops of Tabasco (depending how hot you like it); 1 tsp Worcestershire sauce; salt and freshly ground black pepper; 1 red pepper, seeded and finely chopped; 1 cucumber, peeled and finely chopped; 1 red onion, finely chopped; 6 ripe tomatoes; 1 garlic clove, crushed; 2 tbsp chopped fresh parsley and basil; 2 tbsp chopped fresh parsley and basil; 2 celery stalks, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

I only make this when it’s hot and I’ve got some really good, ripe tomatoes. It’s really a Scottish cousin of the classic Spanish gazpacho with flavourings borrowed from a Bloody Mary, and you can’t beat it on a sunny day.

Ingredients

6 ripe tomatoes
1 red onion, finely chopped
1 cucumber, peeled and finely chopped

Europe
United Kingdom
Spain
Scottish
Soup
Fish course
Pescatarian
Scotland

Method

Combine all of the ingredients in a food processor and pulse until everything is combined and you have the texture you like: I like a bit of texture to it.
Put in the fridge until the soup is properly chilled.

Ingredients

Method

Photos