The spring is in full swing and the sun shines a bit more brightly (when it does). In fact, it begins to trick me into thinking it’s summer whenever I look out to the sunlit garden, or when I’m out and about in the full sun – even if it pours 10 minutes later. It’s Ireland, after all.

With the advancement of spring, a lot of new fresh produce is coming into the season (look out for another post on this soon), and one of them are tomatoes, coming in May. Thinking of their fresh and juicy goodness and the sun spilling into the room through the windows, I am starting to crave one of my most favourite soups: Gazpacho.

I have tried gazpacho on my first trip to Spain back in 2010, but then forgot about it until our trip to the amazing Barcelona in early 2015. Despite the winter season, Barcelona was the ultimate gastronomic experience that in the short three days exposed us to so many flavours that, to this day, no other trip can compare. When three more years later we took a family trip to Gran Canaria for our 10th wedding anniversary, I was over the moon to learn that our lunch and dinner menu at the resort included gazpacho. I think I ate every day, twice a day and never got tired of it. In fact, I found it was the best gazpacho I’d ever had. Beside the jugs of fresh gazpacho there was a card with the ingredients that made the recipe. I took a photo of it and, upon our return to Ireland, started experimenting with the given ingredients until I found a ratio that recreated the same taste. Since then it’s been my go to recipe whenever I want a light spring or summer meal. I am happy to share this recipe here with you.

Spanish Gazpacho

  • 1 kg ripe tomatoes (about 5 large tomatoes)
  • 1 long (English) cucumber
  • 1/4 red bell pepper
  • 1-2 small cloves of garlic, depending on taste preference
  • 1/2 medium onion
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Optional toppings: diced cherry tomatoes, cucumber, peppers, onion, olives, avocado, sprouted beans and lentils and herbs (basil, parsley, chives, etc.)

Simply blend all ingredients, except toppings, until smooth. Adjust the taste by adding a little more vinegar, salt or pepper, if needed. Serve chilled.

And this is it! This recipe is like a tomato-based smoothie of some sort, but it makes a very light, refreshing meal for warm sunny days. And when the tomatoes are in season, ripe and juicy, they make an exceptional gazpacho. Luckily, all of the base ingredients will come in season in the next month or two, and at least in our house, the gazpacho season will officially be opened!

Hope you enjoy the recipe!

Lana x

1 Comment

Blissful Summer Self-Care Tips That You Can Practice Anywhere – Your Wellness Recipe · July 5, 2023 at 9:39 AM

[…] Nourishing your body is another form of self-care and shouldn’t be underestimated. Luckily, summertime has so much to offer in terms of fresh, nutritious foods! We should always aim to include at least 7 servings of vegetables and fruits into our daily diet, and the best way to do this in summer is to make smoothies, add fresh fruit at breakfast and have fresh salads. When you are on the go, whether for work or leisure, pack some fruit and veg as healthy snacks and take with you. Also check out my favourite summer recipe – Spanish Gazpacho. […]

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