Serves 4

Prep Time: 15 minutes


This chilled soup is perfect for hot summer days that requires zero cooking. Loaded with fresh sun ripened tomatoes, peppers, onion and herbs, this dish packs a real punch. Maximum flavour, minimal fuss…what’s not to love!!



6 Large Sun Ripened Tomatoes

2 Red Sweet Pointed Peppers

1 Cucumber

1 Medium Onion

1 Garlic Cloves

150ml EVOO

2 tbsp Red Wine Vinegar

2 tbsp Angus & Oink Italian Stallion




  • Roughly chop your vegetables then gradually add them to a food processor and blitz them together to form a smooth consistency.
  • Pour in EVOO, vinegar and Italian Season, pulse a few more times and taste. If you like your gazpacho slightly smoother, slowly add water until you get your desired consistency.
  • Store in the fridge for a couple of hours and serve chilled with some crusty bread.

Leave a comment

Please note, comments must be approved before they are published