Gazpacho with Cucumber


This isn’t so much a cold soup, as a fresh and healthy vegetable smoothie. If you’re feeling flash, drop a cooked prawn into each bowl, as a surprise bonus.


  • 6 ripe tomatoes
  • 1 cucumber, peeled and seeded
  • 2 sweet red peppers, cored and seeded
  • 1 small onion, peeled
  • 1 garlic clove, peeled
  • 3 thick slices sourdough bread
  • 2 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • dash of Tabasco
  • sea salt
  • freshly ground black pepper

To serve

  • 4 cooked prawns (optional)
  • 2 tbsp diced sweet red pepper
  • 2 tbsp diced cucumber


Roughly chop the tomatoes, cucumber, peppers, onion and garlic, and combine in a blender.

Cut off the crusts from the bread and discard. Place the bread in a bowl with just enough water to cover, then immediately squeeze out the water and roughly tear the bread into pieces.

Add the bread to the blender with the sherry vinegar, olive oil, Tabasco, sea salt and pepper. Whiz for a minute or two, until smooth. Press through a fine sieve into a bowl, then cover and chill until ready to serve.

Place a prawn (if using) in each chilled cocktail glass or serving bowl, and top with the vegetable gazpacho. Scatter diced sweet pepper and cucumber on top.