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    Gazpacho with Basil Oil

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    Gazpacho with Basil Oil

    This Spanish chilled tomato soup tastes fantastic drizzled with basil oil. For a bit of added fun, serve in stylish cups or mugs.

    • Vegetarian
    • Preparation time: 20 minutes, plus at least 4 hours chilling time
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 4 hours 28 minutes to 4 hours 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 4


    • 2 medium slices of white bread, crusts removed
    • 2 x 420g packs classic vine tomatoes, halved
    • 1 clove garlic, crushed
    • 4 tbsp red wine vinegar
    • 1 pack fresh flat leaf parsley
    • 1 small red onion, finely chopped
    • 1 red pepper, deseeded and finely chopped
    • 1 pack fresh basil
    • 4 tbsp extra virgin olive oil For the garnish:
    • ½ cucumber, peeled and roughly chopped
    • For the Garnish
    • 1 medium slice of white bread, cut into 1cm cubes
    • 5cm piece cucumber, deseeded
    • ½ tsp salt and freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Soak the two bread slices in enough cold water to soften, then squeeze out the excess liquid. Place the bread in a food processor along with the tomatoes, cucumber, garlic, vinegar, parsley, half the onion and half the pepper and blend until smooth (you may need to do this in batches). Transfer to a large bowl, add 200ml of cold water and season with ¼ tsp of salt and black pepper. Stir, then chill for at least 4 hours or overnight.
    2. To make the basil oil, place the basil in the processor and whizz until roughly chopped. With the motor still running, gradually add the olive oil until smooth and combined, then set aside.
    3. To make the croutons, place the bread cubes on a baking sheet. Season and bake in the oven for 8-10 minutes until golden and crisp. Remove from the oven and allow to cool.
    4. Finely chop the 5cm piece of cucumber and place in a bowl with the remaining red pepper and onion, then stir in the croutons. Serve the chilled soup in large cups or bowls, top with a spoonful of garnish and drizzle with basil oil.

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    Cook's tips

    The croutons can be made the day before. Keep in an airtight container until ready to use.


    Finely chop a hard-boiled egg and mix it into the garnish for extra flavour.


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