Super Easy Tomato Gazpacho

Tomato Gazpacho, where did this cold soup originate from?

According to Wikipedia, there are a number of theories of its origin. Including as a soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Romans and also with the addition of vinegar. Once in Spain, it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.

During the 19th century, the red gazpacho evolved when tomatoes were added to the ingredients. This version was spread internationally.

There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients.

Tomato Gazpacho

This simple, fresh and cheap tomato gazpacho is the perfect starter for your summer dinner parties. It is the simplest form of the cool soup.

Try it out and let us know what you think!

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Super Easy Tomato Gazpacho

Print Recipe
Serves: 2 Cooking Time: 10


  • 2 tomatoes
  • ½ green capsicum
  • ½ red onion
  • ½ Lebanese cucumber
  • 20g coriander
  • Salt
  • Pepper
  • Chili powder (a pinch if you like it spicy)



Add all ingredients in a blender and blitz until




Salt and pepper to taste


Simon Hall
Simon Hall

Big time Vegan, loving all living creatures and trying to live a life you can be proud of.

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