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Introduction & method

Tomatoes, red peppers, onion, no cooking. This cold Spanish tomato soup is sensational.

Gazpacho Chilled Tomato Soup Recipe

If you can't get the stubby, knobbly Spanish pepinos, use half of a long skinny Dutch cucumber. To peel the tomatoes, put a large pan of water on to boil. Cut the skin of the tomatoes in a cross running from top to bottom. When the water is boiling, plunge the tomatoes in and boil for about a minute. Take them out and put into a bowl of very cold water. You will now to be able to remove the skin easily.

Coarsely chop/quarter the tomatoes, onions, red pepper and cucumber and blend until smooth. Pour into a bowl and add white wine vinegar, olive oil, paprika and salt. Add these ingredients a bit at a time, and if you think the gazpacho needs more of a particular one, just add it. Place the bowl in the fridge to chill, and serve with the assorted garnishes in little bowls.

Perfection on a summer's day. 

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Gazpacho Chilled Tomato Soup on YouTube.

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Ingredients & Info

•  1 kilo tomatoes
•  1 red bell pepper
•  1 large onion
•  1 small cucumber
•  2 tbsp white wine vinegar
•  1 tsp smoked paprika
•  100 ml olive oil
•  1 tsp salt

Croutons, chopped tomatoes, red and green peppers, cucumber and onion to garnish

US (cups, sticks, etc)

Serves 4 
Prep time: 10 minutes.
Total time: 10 minutes.

Watch the video on YouTube