Lanzarote's bilingual magazine

Gazpacho, the king of summer soups


  • 5 or 6 tomatoes (pear)
  • 1 large bell pepper (peeled and cleaned)
  • 1 medium cucumber (peeled)
  • 1 level spoonful of salt
  • Water
  • 2 or 3 shots of olive oil
  • 1 dash of vinegar (3/4 shot, to taste)
  • Garlic (1 clove. Optional)


Fantastically healthy, refreshing, delicious and easy to prepare. All you need is a glass blender and the fridge. No cooking is needed as all ingredients are used raw.

Any ripe red tomato will do, but if you have the choice, the pear variety works particularly well. Although the pepper can be any colour, even the pre-roasted type, it’s worth noting that red peppers are better for an intense colour and for softening any bitterness. The olive oil should ideally be extra virgin; try the Picual variety. Gazpacho normally has a little garlic, but you can leave it out if you’re not keen. The vinegar should be sherry vinegar.

Peel, clean and chop the vegetables then place them in the blender. Add the garlic, oil and salt. Fill with water to just below the top, ensure the lid is secure and blend well on a high power. Add the vinegar midway in the blending process. Once ready, adjust oil, salt or vinegar to taste and chill in the fridge. If you want to serve immediately, you can prepare with chilled water.

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