Nicks Gazpacho


I’ve always thought of gazpacho as a rather bland tomato juice that you order as a starter. So when I visited friends in Sweden this summer and they served gazpacho for lunch I didn’t really think any of it. Until I tasted it. Man, it was an explosion of flavour and that bland, rather boring, taste I was expecting was not even remotely there. This gazpacho is, hands down, the best gazpacho I’ve ever had. Since then I have served it to my sister and her husband and they had the same expression of, almost, disbelief. My wife and I have added this to a staple dish and eat it at least once a week.

Another good thing about this gazpacho is that all ingredients are raw (except for the tomatoes that are scalded) so you really get all the nutrition out of your vegetables.

Scald the tomatoes

The only thing you need to prepare are the tomatoes that you need to scald, peel and de-seed. First up you should remove the stem mount from the tomatoes.

Tomatoes with no stem mount

Bring some water to boil and boil the tomatoes until the peel starts to crack a little. Lift the tomatoes from the boiling water with a skimmer and put them in ice water to cool off. Once they are cool you should be able to peel them easily.

Scalded tomatoes

Cut them into smaller pieces and remove the seeds so that you are left with only the meaty part of the tomatoes. That’s it, go on and make this gazpacho now. I promise you that you will not be disappointed!


Nicks Gazpacho

Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins

This cold gazpacho is a perfect lunch on a warm summer day. 

Course: Soup
Cuisine: Spanish
Servings: 4 servings
Author: Olle
  • 8 tomatoes scalded and de-seeded
  • 1/2 cucumber
  • 1 red pepper
  • 1 green pepper
  • 1 red chilli
  • 1 onion
  • 3 garlic cloves
  • 2 1/2 dl (1 cup) tomato juice
  • 4 tbsp apple cider vinegar
  • 3 slices white bread
  • 2 avocados
  • 2 tbsp olive oil extra virgin
  • Salt
  • Pepper
  1. Put the tomatoes, cucumber, peppers, chilli, onion, garlic, tomato juice and apple cider vinegar in a blender and mix.

  2. Taste with salt & pepper until desired taste.

  3. Add 1 slice of white bread and the olive oil to the blender and mix again.

  4. Pour the gazpacho into a bowl and let chill in the refrigerator.

  5. While the gazpacho is getting cold, fry the remaining 2 slices of bread in a dry skillet until they are toasted and crispy. Cut them into small bits.

  6. Peel and cut the avocado into small pieces.

  7. Serve the gazpacho and top with the toasted bread and avocado.


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