Lunch
Andalusian Garden Gazpacho with Cucumber, Cucumber, and Olive Oil
Cost per serving4 servings
£1.60
Prices checked Oct 2026ⓘ
Stock and broth are priced as stock cubes made up with water.
246Cal
7gProtein
13gCarbs
19gFat
VegetarianGluten-Free
Ingredients (makes 4 servings)
- Canned tomatoes800gAsda£0.96
- Cucumber2pcMorrisons£1.98
- Red bell pepper110gTesco£0.53
- White onion0.5pcIceland£0.31
- Garlic2pcSainsbury's£0.44
- Extra virgin olive oil60mlSainsbury's£0.75
- White wine vinegar30mlMorrisons£0.14
- Salt6.08gSainsbury's£0.00
- Black pepper1.56gTesco£0.00
- Water120 millilitersPantry staple
- Goat cheese60gWaitrose£1.22
- Flat leaf parsley3.13gTesco£0.05
Instructions
- Peel one cucumber if desired, then chop it, the red bell pepper, and the white onion into rough pieces.
- Add the canned tomatoes, chopped vegetables, garlic, olive oil, white wine vinegar, salt, black pepper, and water to a blender.
- Blend until very smooth. Taste and adjust with a little more salt, vinegar, or water if you want it thinner and sharper.
- Chill the soup for at least 1 hour so the flavors can settle and the texture turns crisp and refreshing.
- Stir the goat cheese with a spoonful of cold water until it becomes softly dollopable.
- Finely chop the flat leaf parsley.
- Serve the gazpacho cold in bowls, topped with the goat cheese and parsley. If you like extra crunch, garnish with a few finely diced cucumber pieces from the second cucumber.