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Prep Time 5 minutes - Total Time 10 minutes - Serves 4

Growing up I was brought up on my dad‘s gazpacho, a white cold garlicky soup that is garnished with cucumber, tomatoes and stale bread. A recipe he has been making forever, taught to him by his mother, Maria.

Now, you can imagine my surprise when I went back to live in Spain when I was 18, ordered a bowl of gazpacho and was presented with a red soup. It was only later when a friend of mine explained that the white gazpacho is known as Ajo Blanco (white garlic) and the red tomato base gazpacho is known as gazpacho Andaluz.

(You will also find this recipe on page 132 of my book Richard’s Family Favourites click here)


  • 6 tomatoes.

  • 1 red pepper.

  • ¼ of a cucumber.

  • 1 small white onion.

  • 2 garlic cloves.

  • 1 slice of white bread.

  • 200 ml water.

  • 8 tbsps of Extra-virgin olive oil.

  • 6 tbsps of sherry vinegar or red wine vinegar.


  1. Roughly chop all the veg, the bread and place them into a food blender. Add the water, oil, vinegar, a good pinch of salt and whizz till smooth. Depending on the size of your blender, you may have to do this in 2 batches.

  2. Pour out into a container and chill in the fridge for a couple of hours to get really cold. To serve, pour into bowls and garnish with some diced up cucumbers, tomatoes, onion and a few croutons.


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