Abel & Gazpacho

Cooking time
Serves2-4 people

This is the easiest gazpacho ever, with a deliciously, authentic taste of the Andalucian classic.


  • 500g ripe tomatoes, roughly chopped
  • 2 small or 1 medium-sized spring onion
  • ½ garlic clove
  • ½ cucumber, peeled and roughly chopped (dice the other half for garnish)
  • 3 tbsp olive oil
  • 1 tbsp cider or sherry vinegar
  • A pinch of sea salt
  • A pinch of freshly ground pepper
  • Fresh mint (to garnish)

Fantastic at picnics (pop into a flask to keep it cold). It can be made a day or two in advance. Just give it a shake or stir before serving. Lovely with toasted pittas brushed with olive oil, and toasted with cumin seeds. Finish with a sprinkling of sea salt.

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1. Whizz everything in a blender till smooth. Taste. Adjust seasoning as needed.
2. Pass through a fine mesh sieve for a smooth soup, or leave chunky.
3. Serve cold with diced cucumber and fresh mint.
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