Main content

A summery soup for those sultry days.


  • Toasted almonds

  • Fresh red chilli, sliced

  • Red onion, sliced

  • Red peppers

  • Cucumber, skin left on and chopped

  • Tomatoes, chopped

  • 2tbsp sherry vinegar

  • Sea salt

  • Olive oil

  • Tomato Juice

  • Generous handfuls of basil and mint

  • Garlic


  • 1.

    Place the toasted almonds, fresh chilli, red onion, garlic, red peppers, cucumber, tomatoes and sherry vinegar into a blender and pulse.

  • 2.

    Add sea salt, which turns up the volume of flavours, and some olive oil.

  • 3.

    Add tomato juice to loosen the gazpacho and blend.

  • 4.

    Then add liberal amounts of basil and mint, more tomato juice and pulse one more time.

  • 5.

    Puree until it’s still textural and chunky.

  • 6.

    Serve chilled.


Please note that quantities of all ingredients are to taste.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings