Amanda’s Summer Gazpacho

When it gets so hot I can’t be fussed to turn on the stove or the oven, nothing says summer like gazpacho. This recipe is simple, nutritious, and oh so refreshing. There are only a handful of ingredients, so use the highest quality possible, especially the olive oil!

1/2 cup of EVOO may sound like a lot of oil, but it really changes the consistency and adds to the creamy texture. If you must reduce it, I suggest reducing it by no more than a third. After all, Gazpacho without oil is basically salsa.

I like to garnish the soup with sliced cherry tomatoes and diced cucumbers for a little extra bite, plus a few leaves of fresh basil.



  • 5 large tomatoes, quartered
  • 1/2 cucumber, peeled, seeded, and chopped
  • 1/2 red bell pepper, chopped
  • 2 cloves garlic, peeled
  • 1/2 tsp sea salt
  • 1 teaspoon peperoncino (cayenne pepper)
  • 1/2 cup Olivando Originale


  • Sliced cherry tomatoes
  • Diced cucumber
  • Fresh basil
  • Swirl of Olivando
  1. Place all ingredients in a food processor and blend until finely pureed.
  2. Taste and season with extra salt and peperoncino if needed.
  3. Refrigerate for about 3 hours or until chilled.
  4. Serve with sliced cherry tomatoes, diced cucumber, fresh basil leaves (torn if large), and a generous swirl of Olivando EVOO.

This recipe will keep for 3 days in the fridge, if it lasts that long. That’s it – it’s so simple you hardly even need a recipe!

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