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Gazpacho Recipe

Make the most of local, seasonal raw foods with this simple soup.



Preparation time:

About 15 minutes. Best left overnight to mature.



1. Peel and slice the cucumber. Trim and coarsely chop the spring onion. Peel the garlic and remove the stem from the middle. De-seed and roughly chop the red pepper.

2. Put all of the ingredients, except for the tomatoes, into a high speed blender and process slowly until a semi smooth texture is achieved – this recipe is not meant to be silky smooth. Transfer the mix to a large mixing bowl.

3. Remove the woody green stem from the tomatoes and cut them into quarters.

4. Put them into the blender and process to an almost smooth texture, with just a bit of textured character.

5. Transfer to the mixing bowl with the rest of the ingredients.

6. Add some salt and season to taste.

7. Add a few twists of pepper and mix everything well. Transfer to a container and store in the fridge overnight for the flavours to come together.

Richard Buckley is chef proprietor of the award-winning Acorn Vegetarian Kitchen in Bath. To find out more, visit

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