A bowlful of this Spanish soup makes a refreshing alternative to a salad as a light summer lunch or starter. In addition to tomatoes, which provide plenty of lycopene, the antioxidant known to mop up free radicals from ultraviolet rays before they can damage skin and cause wrinkles, my version contains a mixture of raw vegetables for extra flavour and nutrients. Gazpacho is traditionally served chilled, so you could pop it in the fridge for 30 minutes to an hour before serving, but it is also perfectly delicious eaten straight after it is made.

Serves 4


3 red, yellow or orange peppers or a mixture of colours, deseeded

1 cucumber

1 red onion

3 sticks of celery

400g (14oz) ripe tomatoes 2 garlic cloves, crushed

2 mild red chillies, deseeded

125g (41/2oz) Peppadew sweet baby peppers, drained weight, or hot pepper or chilli sauce to taste

2 handfuls of coriander

2 handfuls of flat leaf parsley

2 ripe avocados

400ml (just over 13fl oz) tomato juice juice of 2 lemons

freshly ground black pepper sea salt


1 Place the peppers, cucumber, onion, celery, tomatoes, garlic, chillies, Peppadew peppers, coriander and flat leaf parsley in a food processor and process to chop finely.

2 Halve and de-stone the avocados, then dice the flesh and add it to the soup mixture, along with the tomato juice, lemon juice, black pepper and salt. Stir together and adjust the seasoning to taste. If you prefer a milder flavour, don’t add the Peppadew peppers or sauce and double the amount of avocado.

Cook’s Notes

Gluten-free, wheat-free, dairy-free • V • Can be made in advance and chilled

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