Nothing beats food made from your own garden

There is nothing better than Alex’s homegrown tomato gazpacho but anyone can make this tasty dish.

  • SERVES: 6
  • PREP TIME: 20 mins
  • DIFFICULTY: easy
  • IDEAL FOR: midweek meal, easy meal, starter, vegetarian
  • BUDGET: £

Alex’s homegrown gazpacho

There’s no better friend and neighbour who turns up at your door with freshly made gazpacho!

We often end up in each other’s kitchen on a Sunday enjoying homecooked food, wine, and good chat.

Well, I say good chat but it depends on how excited everyone gets in the village pub the night before.

So, this Sunday was no different.

I put out the call to come over for a low and slow-cooked brisket.

And to our delight, Alex turned up with this Spanish favourite.

The key to this simple dish… quality produce.

And you can’t get better than picking your own tomatoes from your garden as Alex did.

What a treat.

So, I had to share this dish and encourage you to make some before the summer completely vanishes.

What s gazpacho?

Gazpacho is a traditional Spanish soup (also they call it chowder).

It’s a refreshing and chilled soup (don’t be put off, it’s very good).

And has the main ingredients of ripe tomatoes, cucumbers, red onions, and garlic.

Where is gazpacho from?

The traditional gazpacho originates from Spain, specifically from the southern region of Andalusia.

The history of gazpacho dates back to Roman times (a gruel of bread and oil).

But in the 16th century, the Spanish reached the New World and tomatoes and peppers were discovered.

This is when the gazpacho dish we all know and love began its transformation.

Alex’s homegrown gazpacho


  • 8 tomatoes quartered
  • 1/2 Spanish onion, roughly chopped
  • 1 red pepper, seeded and chopped
  • 1 garlic clove
  • 1/4 cucumber, chopped
  • 1 tsp ground cumin
  • 5 tablespoons sherry vinegar
  • 1 slice of bread
  • 1 glass water
  • 10 tbsp Spanish olive oil
  • Salt to taste
  • Ice cubes, croutons and olive oil to garnish


  1. Place all the prepared vegetables in a food processor, reserving a little of the red and green pepper, cucumber and onion for the garnish.
  2. Add cumin, sherry vinegar, bread, olive oil and about 200 ml of water.
  3. Add a pinch of salt and blend until smooth
  4. Check the seasoning and add more salt if necessary.
  5. If you don’t like bits in your gazpacho you can pass through a sieve at this stage.
  6. Serve with a few ice cubes and garnish with the reserved pepper and cucumber, croutons and a few drops of olive oil.

Recipe: The Spanish Chef

Alex’s homegrown gazpacho