This Spanish tomato-based soup makes a delicious, bright and refreshing meal that’s perfect on a hot summer day. Traditionally, stale bread is used to thicken the soup but I’ve used almonds instead to make it gluten-free.


  • 500g vine ripened tomatoes, roughly chopped

  • 1 cucumber, deseeded and skin on, roughly chopped

  • 1 red capsicum, deseeded, roughly chopped

  • ½ red onion, roughly chopped

  • 1 clove of garlic, peeled, smashed

  • 1 Tbsp red wine vinegar

  • 1 Tbsp toasted almonds

  • 2 Tbsp olive oil

  • ½ - 1 cup tomato juice

  • ½ bunch fresh basil

  • ½ bunch fresh mint

  • Sea salt and freshly cracked black pepper, to taste

  • Croutons, to serve *optional

  • Basil pesto, to serve


  • 1.

    Place the toasted almonds, red onion, garlic, capsicum, cucumber, tomatoes and red wine vinegar into a blender and pulse

  • 2.

    Add sea salt to taste and olive oil

  • 3.

    Add ½ cup of tomato juice to loosen the gazpacho to desired consistency and blend

  • 4.

    Add basil and mint, and remaining tomato juice if needed and pulse one more time

  • 5.

    Puree until it’s still textural and chunky

  • 6.

    Serve chilled, drizzled with basil pesto and topped with croutons

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