Recipe by: Briony Blohm

Serves: 6 – 8

Source: Briony Blohm’s mother


  • 1 kg ripe juicy tomatoes
  • 1 large garlic clove
  • 1 small white onion
  • 1 large green pepper
  • 1 large red pepper
  • 1 cucumber
  • 3 tablespoons of red wine vinegar
  • ½ tablespoon of salt
  • lots of black pepper
  • 1 cup extra virgin olive oil
  • 1 piece of French bread or white bread
  • Lashings of Worcestershire sauce (this is optional, and is where my Mum’s recipe deviates from being authentic. It gives a slight kick to the soup).


  • Rinse the tomatoes.
  • Peel the garlic clove.
  • Peel the onion & chop into 4 pieces.
  • Remove stalk and all seeds from the peppers, chop.
  • Peel the cucumber so that there is no green left.
  • Place the bread in a bowl of water in order to soak it. Once soaked, squeeze the bread with your hands to remove most of the water.
  • Put all the ingredients into a food processor and use on the highest speed and power until everything is blended as much as possible. The gazpacho should look creamy.
  • Place in a container and refrigerate for several hours.
  • Serve very cold. The colder the better!

Download PDF here: Briony Blohm Spanish Tomato Gazpacho