Cold Tomato Soup Gazpacho

This fresh tomato gazpacho is raw, cold soup best used on a hot, sunny day. It’s not just refreshing, but is quick to make. You will love making this cold soup often as it gets ready in just 4 easy steps.

Serves Preparation Time Cooking Time
4 people 15 Minutes  6 Minutes


  • 100g ripe tomatoes
  • ½ small onion, chopped
  • ½ small red pepper, chopped
  • 1 clove garlic
  • ½ slice white bread
  • 1 tbsp (tablespoon) virgin olive oil
  • 1½ tbsp red wine vinegar
  • 1 tsp (teaspoon) lime juice

For the basil yoghurt

  • 25 grams fresh basil leaves
  • 40 ml or less than 3 tbsps olive oil
  • 4 tbsps thick yoghurt


Step 1

Blend the tomatoes, red pepper, onion, garlic and bread in the food processor until smooth.

Step 2

Mix rest of the ingredients together and stir into the gazpacho. Chill until ready to use.

Step 3

For the basil yoghurt, mix all the ingredients and chill until ready to use.

Step 4

Serve the gazpacho with a spoonful of the basil yoghurt on the top.

Nutritional Information

Serving Size 306.5 g

Calories 59 Calories from Fat 4
Total Fat 0.4 g 1% Trans Fat 0.0 g
Sodium 172 mg 7% Potassium 606 mg 17%
Total Carbohydrates 14.4 g 5% Dietary Fiber 2.8 g 11%
Sugars 9.1 g Protein 2.3 g
Vitamin A 51% Vitamin C 177%
Calcium 4% Iron 6%

* Based on a 2000 calorie diet.
Nutritional details are an estimate and should only be used as a guide for approximation.

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