100g of pitted green olives

8 tomatoes, quartered

½ onion, roughly chopped

1 red pepper, seeded and chopped

1 garlic clove

¼ cucumber, chopped

1 teaspoon ground cumin

10 drops of Tabasco

5 tablespoons sherry vinegar

1 slice of bread

1 glass water

2 tablespoons olive oil


ice cubes, croutons and olive oil, to garnish


  1. Place all the prepared vegetables and olives in a food processor or blender. Add the cumin, sherry vinegar, bread olive oil and about 200ml of water. Add a pinch of salt and blend until very smooth (at least 5 minutes of blending)
  2. Check the seasoning and add more salt if necessary. If you don’t like bits in your gazpacho you can pass it through a sieve at this stage
  3. Serve in a bowl with a few ice cubes, croutons, sliced olives and a few drops of olive oil, or serve in a cocktail glass with an olive on a skewer and a few drops of olive oil



Gazpacho tastes much better when prepared in advance – the night before if possible. If you do want to sieve it, I recommend you wait until just before serving as the flavour will be much more intense if it has been left overnight with all the bits in. In summer you will find a bottle of gazpacho chilling in the fridge of pretty much every Mediterranean kitchen. Sometimes we even add a shot of vodka to enhance its potential!