Gazpacho! Mama Mia, this is good!

Summer. Ripe tomatoes. Hot evenings. Perfect for a Gazpacho.

I had to come up with something tasty and quick. It was as hot as a cat on your lap and after my third ice water, I couldn’t even think of a warm meal. Also, as a bacon-and-cream laced chowder appeared on the table, my stomach couldn’t face it. Or my face couldn’t stomach it? After having a Pasta ragu made with venison recently, I felt poorly for hours. Not worth it, methinks. 

Looking at the contents of the fridge, being fascinated by my spinach that became nori sheets, I spotted the bag of beautiful red ripe tomatoes that I had hand-picked two days before. Hand-picked from the box at the grocer, that is. The half of an english cucumber sealed the deal. Gazpacho it will be. 

No time to look in my recipe books, so Google led me to the most wonderful recipe by Lena Abraham on the Delish website. Always winning dishes here, and this one is spectacular!

As always, I had to make my own twist based on availability and creativity battling it out. I found the lovely paprika chilies, as well as some long red peppers. Also, I have two types of Basil in the garden, Greek basil (small furry leaves) and Sweet basil (the rice shiny smooth big leaves). So, both were harvested. 

This is so quick and easy to make, and makes enough for at least three meals. And the paprika chilie I added developed a nice little kick that was just what I needed. A real pick-me-up. 


Easy to make, quick, and absolutely delish.
Prep Time10 mins
Cook Time5 mins
Course: Soup
Cuisine: Italian
Keyword: Cucumber, Gazpacho, Tomato
Servings: 4 people


  • Blender


  • 6 Med to large Ripe tomatoes
  • 15 cm English cucumber
  • 1 small Paprika chili
  • 1 large Long red pepper (sweet)
  • 2 cloves garlic, chopped
  • 2 Tbsp Red wine vinegar
  • ½ cup Water
  • cup Olive oil extra virgin
  • 1 tsp salt
  • 2 Tbsp Greek basil added to the mix
  • 1 Tbsp Sweet Basil added as garnish
  • 1 slice Full-grain bread, toasted.


  • Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed.
  • Add the Paprika and red peppers, the Greek basil and blend in.
  • Toast the bread and cut into cubes.
  • Thinly slice the Sweet basil for garnish.
  • Pour into soup bowls, add the croutons and the sliced sweet basil and enjoy!



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