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

Tell us what you think in the comments below


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