Paleo Monday to Friday: Gazpacho

July 11, 2016


  • 2.2 pounds tomatoes, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 1 garlic clove, crushed
  • 1 red pepper, seeded and finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 cucumber, halved, seeds scooped out and finely chopped
  • Sea salt and freshly ground black pepper to taste
  • A handful of flat-leaf parsley, finely chopped


1. Place the tomatoes, onion, garlic, pepper, olive oil, and vinegar in a blender and pulse until smooth.

2. Stir in the cucumber, season to taste, then place in the refrigerator for at least an hour.

3. Serve with a sprinkling of fresh parsley.

About this recipe

“This traditional Spanish soup is always served chilled and makes a deliciously refreshing meal in hot weather. Try it in little glasses with shrimp for a summer party canapé.” – Daniel Green