It’s worth waiting for the sun to work its magic on the tomatoes before making this simple garlicky version of the classic summer soup–served cold.
A few whizzes of the food mixer then the addition of oil and vinegar and it’s done.
Chill it for as long as possible–if you can make it the day before all the better–and serve it with some finely diced peeled cucumber and spring onion (scallions to our north American friends).
Best served on a hot, sunny day.
Best eaten in the shade.
for 6
800gms/4lbs ripe tomatoes–chopped with their juice
a medium size red pepper–chopped coarsely ready to put in the mixer
3 cloves of garlic— crushed with a teaspoon of salt
- Mix these in a food mixer–but not too smoothly.
- Transfer to a serving bowl and add:
3 tablespoons olive oil
4 tablespoons cider vinegar–organic if you can get hold of it
salt and pepper to taste
- Chill for 4 to 5 hours–or overnight.
- Serve with an ice cube in each bowl (optional)
- A garnish of cucumber and red/spring onion–diced small–in bowls on the side for people to add as they please.
- You might chill the empty bowls in the fridge two hours before serving–for perfection!
The level of acidity varies with the tomatoes and the vinegar.
You could start with 3 tablespoons of both oil and vinegar, then add more vinegar if it needs it.
(I did today–an extra tablespoon!)
Robin Ellis 
This is my favorite cold soup. Thanks for the recipe.
Sheila
Thanks Robin!
Made it two weeks ago and it was so very good! I garnished it with sliced cucumbers 😀
I’m of to movies with my daughter, but I’ll make it today again 🙂
I’m a chocoholic. Can we have some delicious choccie recipes please? Preferably with zero calories.
my favourite cold soup is chilled curried leek soup, got the recipe from someone who’d had it in a restaurant., it also has tomatoes in it. Yumtastic!
Sounds delicious–can you share the recipe!?
This looks so delicious for a warm summer meal, yet you could make it in advance for guests – great I have family coming soon, this will surprise them
Thanks Robin
Ooo, got to try this one. A friend of mine makes an amazing version of this.
I’ll let you know if it is as good as his. 🙂
Robin: This looks Abfab! Nothing like summer veggies fresh picked and into our mouths!. In Maryland (and thru the mid Atlantic area) we have some of the sweetest juciest tomatoes from July thru August.It has something to do with the disgusting humidity and very high uncomfortable tropical temperatures that we have to endure here. (and we have the best sweet corn on the cob- that is what I have been subsisting on for the last week) I am definitely making this. This dish also appears to be a fine thing to freeze and possibly use as a base for other soups and sauces.I had one of the best meals I have ever had in the Loire Valley while on tour. A simple cheese omelet, and a lettuce salad. (and a glass of wine of course!) I could hear the chickens at this little farm restaurant and knew that I was tasting the freshest eggs and freshly picked lettuce. That is what its all about with good cooking.The freshest ingredients. That is why I love French and Italian food so much. They KNOW their food. I am passing this on to my sister. I may make a gift of this cook book to her.
I love your blog – you should def get this on Twitter. x
I am on twitter:RobinPoldark
Robin thank you so much for this newsletter. Poldark may have helped me though an emotional time in my life but Robin Ellis had changed my eating habits and helped my physical and emotional life, I loved the fennel lemon Parmesan salad just lovely and yummy!!! thanks again
Looks yummy.
That looks delicious. will make it on thursday as we have been promised our first hot days of this summer here on soggy wind-swept Anglesey..Thanks for all the healthy recipes Robin, have tried out quite a few and have to say i am enjoying the experience of not being bloated by the unhealthy diet i was accustomed to.
My poultry had a better diet than i did.
Those look like world-class tomatoes!
Do you ever put the cukes (de-seeded, of course!) into the gazpacho? My sis out west does that and it adds such a nice crunch.
Best,
Nancy
Ma’s Gazpacho an earlier post of my Mother’s recipe written on the back of an envelope includes cucumber. I thought to do a slightly simpler version this time.
Hi, Robin!
Haven’t written in a bit, but have still been reading your posts. 🙂
Went to Connecticut today to visit some relatives & ate in a nice little restaurant that Gene’s cousin just opened…He happened to mention that he was looking for a good gazpacho recipe, so I told him about your website & your cookbook. Like you, he’s big on buying local & buying fresh at the farmers’ markets, so I thought of you right away. (My favorite soup is still your white bean & parsley soup, though–I made it even in the heatwave we recently had & just ate it tepid. It’s SOOO awesome!!!)
Anyway, wanted to say hi!
Cheers & hugs!
PS: How’s your rooster-doodle-do-ing????
I’m just about to let him out!
He is reasonably quiet as yet–the three get on so well together.
Phew! I hope he stays on good behavior. 🙂 At least you won’t need a guard dog!