Easy and Healthy Gazpacho

Name: Easy and Healthy Gazpacho
Prep time: 15 min
Total time: 75 min
Ingredients: 1 kg ripe Tomatoes; 1 Bell Pepper cored; 1 Cucumber; 1/2 red Onion; 2 Garlic cloves; 1/2 tsp ground Cumin; 1/2 tsp black Pepper; 2 Tbsp Sherry Vinegar (Red Wine Vinegar or Balsamic); 1 Tbsp Extra virgin Olive Oil; 1 Tbsp Chopped fresh herbs, I’m using Basil; 1 Tbsp Chopped Cucumber and Tomatoes; 1 Tbsp Sliced Red Onion; 1 Drizzle of Olive Oil and Vinegar; 1 Tbsp Roasted Pepitas (optional); 1 pinch Chilli Flakes (optional)

Cool, Fresh & Effortless

This chilled gazpacho is the perfect way to use up ripe tomatoes and beat the heat. Ready in under 15 minutes, it’s light, refreshing, and bursting with veggies—no cooking needed! Top with your favourite seeds and herbs for an easy summer win.

Prep

15 mins

Chill

1 h

Total

1:15 h

Serves

3-4 ppl

Ingredients:

1 kg ripe tomatoes
1 bell pepper
1 cucumber
½ red onion
2 garlic cloves – adjust to taste
½ tsp ground cumin
½ tsp black pepper – or to taste
2 tbsp sherry vinegar
1 tbsp olive oil – optional, for extra richness

Toppings:

Chopped fresh herbs, I’m using Basil
Chopped Cucumber and Tomatoes
Sliced Red Onion
Drizzle of Olive Oil and Vinegar
Roasted Pepitas (optional)
Chilli Flakes (optional)

Instructions step by step:

Step 1 – Wash Veggies

Start by thoroughly washing all the vegetables. Roughly chop the tomatoes, but dice half of one into small cubes and set it aside for topping later.

Step 2 – Cut the Veggies
Chop the cucumber and pepper into large chunks, but dice about a fifth of each for topping. Slice a few thick rounds of red onion for garnish, and roughly chop the rest.

Step 3 – Prepare the Garlic
Peel the garlic cloves, slice them in half lengthwise, and remove the core. This inner part can taste bitter, especially when the garlic is raw.

Step 4 – Add Everything to the Food Processor
Place the chopped tomatoes, cucumber, pepper, red onion, garlic, cumin, black pepper, vinegar, and olive oil into your food processor.

Step 5 – Blend Until Smooth
Blend everything until silky, scraping down the sides with a spatula if needed. Taste and adjust the seasoning—add more vinegar, black pepper, or cumin to your liking. Chill in the fridge for at least 30 minutes before serving.

Step 6 – Serve & Enjoy
Pour into chilled bowls, plates, or glasses. Drizzle with olive oil and vinegar, then top with the reserved chopped veg, onion slices, roasted sunflower and pumpkin seeds, fresh basil, chilli flakes, and a few cracks of black pepper. Refreshing, nourishing, and full of flavour!

About this recipe:

We’ve been soaking up a hot end-of-summer week here in London, and with so many gorgeous tomatoes around, I couldn’t resist making this refreshing gazpacho. It brings back memories of a trip to Lisbon years ago when a Spanish friend introduced me to a traditional version—fresh, vibrant, and absolutely delicious.

This is my take on that classic, with a few optional twists to suit your taste.

Why you’ll love it:

Quick and easy – No cooking needed, just blend and chill!
Super fresh and nourishing – Packed with raw veggies and full of flavour.
Customisable texture – Use a high-speed blender for silky smooth or keep it rustic with a little texture (I love a bit of crunch from the seeds).
Naturally gluten-free – I use roasted sunflower and pumpkin seeds instead of croutons.
Optional heat – Traditional gazpacho isn’t spicy, but a pinch of chilli flakes adds a lovely warmth if you’re into it.

Basil and tomatoes are a match made in heaven, so throw in whatever herbs you have, but don’t skip the basil if you’ve got it.

I hope the sun is still shining wherever you are—and that you get to enjoy this bowl of chilled goodness while tomatoes are still in season!

About these Ingredients:

Tomatoes: Ripe tomatoes are key for flavour—sweet, slightly tangy, and juicy with a hint of earthiness. They’re packed with vitamin C, potassium, folate, vitamin K, and lycopene, a powerful antioxidant linked to heart health and cancer prevention.sum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Cucumber: Light, hydrating, and full of soluble fibre, cucumbers are great for digestion and low in calories. Keep the peel on for extra nutrients and crunch!

Bell Pepper:
I love using red peppers for their sweetness and vibrant colour, but any bell pepper will do. They’re a nutrition powerhouse—one pepper delivers up to 169% of your daily vitamin C, plus vitamins A, E, K1, folate, potassium, and antioxidants like capsanthin and lutein.

Red Onion: Traditionally this recipe uses white Onion but I’m using 1/2 a red Onion as it contain more nutrients than white onion and also adds to the deep red colour. You can substitute with white onion or Shallots.

Roasted Pepitas: I lightly roasted Sunflower and Pumpkin seeds to add a crunchy texture and warm flavours. You can substitute with other seeds or roasted Almond nuts. Seeds contain all the starting materials necessary to develop into complex plants. Because of this, they are extremely nutritious. Seeds are great sources of fibre, healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure.

Fresh Herbs: I’m using sweet Basil as I think Tomatoes and Basil were born to be together. You can use other fresh herbs like Coriander, Parsley and Dill that work well too. Sweet Basil carries a mild and pleasant natural sweetness that complements this dish. It has an earthy, slightly peppery undertone that adds depth to the sweetness of the Tomatoes.