Chilled soups are a great way to beat the heat and they’re ideal for picnics – just pack some in a thermos and you’re good to go! I like gazpacho but, as with many things, tried a lot of different proportions and techniques until I came up with a recipe that I will now stick with forever. Mashing the hot hard boiled egg into the garlic makes a big difference; it cooks the garlic just slightly so it doesn’t overwhelm the soup with a harsh, raw flavour. I also like to include some beef or vegetable stock to add a richness to the soup and balance out the acid of the tomatoes. Soaking the breadcrumbs in tomato juice also gives the soup a pleasing consistency. I usually dice the vegetables quite finely so I don’t have to purée the gazpacho as much as I find it’s nice to have a little bit of texture in the finished product. Try serving gazpacho in sherry or shot glasses for a more elegant presentation of this healthy, easy to enjoy soup.

Gazpacho is one of my go-to dishes for summertime lunches and picnics. It's fresh and flavour packed.

Gazpacho is one of my go-to dishes for summertime lunches and picnics. It’s fresh and flavour packed.


1 egg
¼ teaspoon salt
2 cloves garlic, minced
2 cups finely chopped fresh plum or Roma tomatoes
1/2 cup finely chopped green pepper
1 cup finely chopped English cucumber
1/4 cup minced red onion
2/3 cup good quality olive oil
Juice of 1 lemon
2 cups beef stock (or vegetable stock), chilled
1/4 cup red wine vinegar
1/4 cup finely minced parsley and/or dill, basil, etc.
1 teaspoon dried oregano
2 tablespoons Worcestershire sauce
Pepper, coarsely ground
1 46-oz can low sodium tomato juice
1/2 cup panko (Japanese bread crumbs) or gluten-free bread crumbs
Tabasco, to taste
Garnish (optional): chopped parsley, diced cucumber, crumbled feta


  • Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes (note that you can omit the egg for a vegan version).
  • Take ½ cup of the tomato juice and combine in a small bowl with the panko or other bread crumbs. Set aside.
  • Meanwhile, in a large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, beef or vegetable stock, red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
  • Place garlic in a saucer and sprinkle with the salt.
  • When egg is finished cooking, run it quickly under cold water then remove the shell and immediately add it  – still hot – to the garlic and salt. Mash together with a fork.
  • Add tomato juice, tomato juice and panko mixture plus garlic and egg mixture to the bowl of vegetables.
  • Stir and then taste for seasoning; add Tabasco to taste.
  • With a stick blender, regular blender or food processor, purée the gazpacho in batches until you achieve the desired degree of smoothness. Sometimes I like to puree just half of the gazpacho then recombine with the unpuréed portion.
  • Chill for at least 4 hours or up to 3 days to let flavours blend, then serve. Garnish as desired.

Serves 8 – 12.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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2 Responses to Gazpacho

  1. Lisa Smith says:

    Hi Paula-it looks really good but seems a bit oily…suggestions? Was thinking more panko crumbs and/or lemon juice…

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