This delectable quality olive tapenade dish is full of rich flavour and the perfect appetizer to a gourmet dinner party.


  • 5 large tomatoes, very ripe, peeled and deseeded

  • 1 clove garlic

  • 1 small red onion

  • 1 red capsicum

  • 2 Lebanese cucumbers, peeled and deseeded

  • 80 ml good quality extra virgin olive oil

  • 4 tbs. sherry vinegar

  • 120g 3 day old sourdough bread, crust removed

  • 200ml cold water

  • Salt and pepper

  • 2 tbs. olive tapenade

  • Small handful of baby basil leaves


  • 1.

    Soak the bread in 100ml of the cold water.

  • 2.

    Add the tomatoes, garlic, onion, capsicum and cucumber to the blender and puree until very smooth. Add the soaked bread and blend again. With the motor still going, add the vinegar and, in a steady stream add the olive oil and water. Season to taste and allow to chill in the fridge.

  • 3.

    Serve the soup in individual bowls topped with tapenade and basil.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 219kj
  • Fat Total 13g
  • Saturated Fat 2g
  • Protein 4g
  • Carbohydrate 22g
  • Sugar 7g
  • Sodium 790mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 6
Time: 30 minutes

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Posted by Report
Please Justine, show a little respect and learn how to pronounce the recipes you are making. It is gazpacho, not gazpachio as you keep saying on your tv show. It is really very easy.