Gazpacho Soup

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Recipe by Cook Vegetarian
Serves 6-8
Ready in 60 mins +

Ingredients

  • 250g ripe vine tomatoes, deseeded and roughly chopped
  • 250g baby plum tomatoes, quartered
  • 1 red onion, diced
  • 1 green pepper, deseeded and diced
  • 3 garlic cloves, crushed
  • 2 red chillies, deseeded and diced
  • 1 tbsp Billington’s Golden Caster Sugar
  • 30ml vegetarian Worcestershire sauce
  • 400ml tomato juice
  • 30ml sherry vinegar
  • 1/4 cucumber, peeled, deseeded and diced
  • salt and pepper to taste

How To Cook

  1. Place the tomatoes, red onion, green peppers, garlic and chilli into a large bowl. Mix together well.
  2. Sprinkle in the sugar and vegetarian Worcestershire sauce. Add the tomato juice and sherry vinegar. Mix together and refrigerate for 24 hours.
  3. Place the chilled mixture into a blender and blitz until smooth. Season to taste and add extra chilli powder if you want it to have a real kick! Transport in a cool bag or with ice blocks – this is best served cold!

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Gazpacho Soup
  • Recipe by Cook Vegetarian
  • Serves 6-8
  • Ready in 60 mins +
    Ingredients
  • 250g ripe vine tomatoes, deseeded and roughly chopped
  • 250g baby plum tomatoes, quartered
  • 1 red onion, diced
  • 1 green pepper, deseeded and diced
  • 3 garlic cloves, crushed
  • 2 red chillies, deseeded and diced
  • 1 tbsp Billington’s Golden Caster Sugar
  • 30ml vegetarian Worcestershire sauce
  • 400ml tomato juice
  • 30ml sherry vinegar
  • 1/4 cucumber, peeled, deseeded and diced
  • salt and pepper to taste
    How to Cook
  1. Place the tomatoes, red onion, green peppers, garlic and chilli into a large bowl. Mix together well.
  2. Sprinkle in the sugar and vegetarian Worcestershire sauce. Add the tomato juice and sherry vinegar. Mix together and refrigerate for 24 hours.
  3. Place the chilled mixture into a blender and blitz until smooth. Season to taste and add extra chilli powder if you want it to have a real kick! Transport in a cool bag or with ice blocks – this is best served cold!
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