Tomato Gazpacho Soup

V | VEG | P | LF | GF | SF | DF | K

How It's done:


8 tomatoes, ripe
3 large garlic cloves, peeled and chopped
2 tablespoons apple cider vinegar
1 small red onion, peeled coarsely chopped
1 medium cucumber, peeled and seeds scooped out
1 large red capsicum, seeded and chopped
1 orange, juiced and ½ teaspoon zest
1 fresh red chilli, seeds out
1 cup organic tomato juice (from a can or jar is fine)
1 cup cold water
3/4 cup olive oil
Salt and pepper to taste
Feta cheese, sliced cucumber and red capsicum to garnish


In a large saucepan, boil enough water to cover tomatoes and boil tomatoes for approximately 20 to 30 seconds or until their skins "Crack". Remove tomatoes and run the under cold water to stop the cooking process. Peel the skins off and cut tomatoes into quarters (remove seeds if desired). Peel the cucumber and cut lengthways. Use a spoon to remove the seeds if desired then chop all your vegetables. Add tomatoes, capsicum, onion, cucumber, garlic, chilli, orange zest, water and tomato juice to a food processor and blend until smooth. Add vinegar, orange juice and olive oil and blend until it just starts to foam. Refrigerate for 30 to 60 minutes before serving.

Cooking Time

30-60 min