Five minute gazpacho


We are bang in the middle of moving house and all that remains unpacked in the kitchen is my vitamix, two bowls, plates, and glasses, and a lonely knife and fork each.

Options are limited; we are boldly blending our way through the chaos.

And since it’s summer, when quick cold soups reign in a hot smog-filled city, and we seem to have an endless surplus of tomatoes and summer veg hanging listlessly around in the kitchen, gazpacho is our raw food hero right now; and Delia Smith our heroine forever, for giving us this foolproof recipe. We have stripped off the toppings to make it super speedy and halved the garlic because it blew our heads off.

Its vibrant fresh veggies are the purest form of fibre, hydration and vitamins while super fragrant, anti bacterial garlic keeps bugs of both kinds at bay.

Oh, and it costs next to nothing. What’s not to love?

Serves 2


700 g ripe tomatoes

10 cm piece of cucumber, peeled and chopped

2 spring onions, peeled and chopped

1 large or 2 small clove(s) garlic

½ large red or green pepper, deseeded and chopped

1 heaped teaspoon fresh basil or thyme

4 tablespoons cold pressed exrea virgin olive oil

1½ tablespoons wine vinegar

sea salt and black pepper

Blend all the ingredients, garnish with a little extra oil, pepper and herbs and go.

If you’re really dedicated you can add a chopped hard boiled egg on top Spanish-style.

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