Tomato Gazpacho

by Edward Daniel
Caption of Gazpacho. Image by Edward Daniel (c).

Tomato Gazpacho is just this wonderful chilled soup, particularly nourishing on a warm sunny day. What I love about Tomato Gazpacho is the combination of ingredients which give and sweet and sour taste to this flavoursome dish.

Caption of Gazpacho. Image by Edward Daniel (c).
Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 800g plum tomatoes
  • 5-inch cucumber, peeled
  • bunch of spring onions (5 or 6)
  • 2 garlic cloves
  • 1 pepper
  • 4 tbs extra virgin olive oil
  • 3 tbs sherry vinegar
  • Season to taste
  • For garnishing
  • Couple of sprigs of mint
  • Couple of sprigs of parsley


  1. Boil some water and place the tomatoes within to loosen the skin. Remove the tomatoes and use your hands to remove the skin.
  2. Blend the tomatoes, cucumber, spring onions, garlic, pepper, oil and vinegar in a high-seep until fine. Season to taste. Transfer to a large bowl.
  3. Chill in the fridge for at least a couple of hours.
  4. Serve garnished with mint and parsley.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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