A delicious, no-cook, blender tomato gazpacho that couldn’t be easier to make. Use the ripest tomatoes for this Mediterranean chilled soup recipe, perfect served in the garden on a hot summer’s day.
TRY THIS SOUP TO SUPPORT MALE FERTILITY!
Tomatoes and red pepper provide a rich source of lycopene. Lycopene is the pigment that gives these veggies (well if we want to be accurate, fruits!) their signature red colour. It’s also an antioxidant that has been show to help increase sperm motility and concentration!
Tomato gazpacho ingredients
This tomato gazpacho uses just a handful fresh ingredients – tomatoes, red pepper, olive oil, red wine vinegar, milk, salt, pepper, cumin, garlic and cashew butter – that meld together beautifully for an easy recipe that’s full of flavour and versatile. Here’s what you’ll need:
Tomatoes: Choose the ripest tomatoes you can find, preferably vine-ripened. Tomatoes can make or break a gazpacho, so go for organic if possible.
Red pepper: Use a large red pepper from a jar. Look for jarred peppers in olive oil.
Extra-virgin olive oil: Use a good quality extra virgin olive oil such as Erbology. Use the code charlotte15 for 15% off your order.
Red wine vinegar: This adds flavour, you can use apple cider vinegar if you prefer but reduce to 1½ teaspoons.
Cashew milk: I use cashew milk for this recipe for its creaminess. You can use another milk of your choice if you prefer.
Seasonings: Salt, pepper, cumin and garlic add depth of flavour to this gazpacho.
Cashew butter: Use a smooth, roasted cashew butter and make sure it’s well-stirred. The recipe won’t work so well with the drier cashew butter at the bottom of the jar.
How to make tomato gazpacho
You can make this tomato gazpacho in just three very simple steps:
- Blend: Place the tomatoes, pepper, olive oil, vinegar, milk, salt, pepper, cumin, garlic and cashew butter in a high-speed blender and blend until smooth. Add extra milk to thin if you prefer a thinner gazpacho.
- Chill: Then place in the fridge for at least two hours, or overnight if you have the time.
- Serve: When it’s ready, divide the gazpacho between serving bowls and top with sliced tomato, diced cucumber, a sprinkling of cracked black pepper, spring onions and toasted almonds. SO GOOD!
That’s it! A delicious, flavour-packed gazpacho soup with the minimum of fuss and it looks impressive. Perfect to serve as a started for a summer bbq.
More tomato-based recipes to try
More soup recipes to try
- Easy super green broccoli soup
- Sweet potato soup with chermoula-roasted chickpeas
- Creamy celery soup
- Easy pea-sy soup
I hope you enjoy this tomato gazpacho recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
- 500 g vine-ripened tomatoes plus one extra, sliced, to serve
- 1 large roasted red pepper from a jar
- 60 ml extra-virgin olive oil
- 1 tbsp red wine vinegar
- 60 ml cashew milk (or milk of your choice) plus extra to thin if needed
- ½ tsp salt
- ½ tsp cracked black pepper plus extra for sprinkling
- ½ tsp cumin
- 1 garlic clove crushed
- 3 tbsp smooth roasted cashew butter
- Handful of fresh basil leaves
- ½ cucumber diced
- 2 spring onions finely sliced
- Handful of toasted almonds (optional)
- Place the tomatoes, pepper, olive oil, vinegar, cashew milk, salt, pepper, cumin, garlic and cashew butter in a high-speed blender and blend until smooth. Thin with extra milk if desired. Refrigerate for at least 2 hours, or overnight.
- Divide between serving bowls and top with fresh basil, tomato and cucumber. Sprinkle with cracked black pepper, spring onions and toasted almonds to serve.