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Gazpacho with Balsamic Pearls

This summer has been the longest, most magical hot summer in Europe and it’s been utterly divine. It’s the kind of summer where you get to embrace al fresco evenings on a daily, crave simple raw dishes, whilst soaking up all the outdoor activities this gorgeous weather brings with it.

Gazpacho, aside from Pimm’s, is what signals the start of summer to me. Safe to say I have had my fair share of it this summer. It’s an incredibly easy dish to make and if you are lucky enough to have a Thermomix at home the result will be that much creamier. For whatever reason, I have not been able to replicate the texture with any other kitchen gadget.

With summer slowly trickling to an end I thought I had to share the recipe before it’s too late. Make sure to buy good quality tomatoes for this recipe as they will make all the difference to your Gazpacho.

In case you’ve never tried it before, Gazpacho is a cold tomato soup that is typical for the Andalucía region.  Back in the day, it was a peasant dish designed to stretch cheap ingredients to their absolute limit. Nowadays it is seen as an incredibly healthy and convenient dish that has an abundance of raw vegetables and can be kept in the fridge for days.  There are many variations of Gazpacho; some recipes calling for bread, chilly, double cream or peppers.

The recipe below is the traditional way we do it at home. When I want to make them look extra special for events or guests I will omit the white balsamic from the recipe. Instead, I top the soup with balsamic pearls and garnish it with thyme and rosemary flowers.

The Ultimate Gazpacho Soup Recipe with Balsamic Pearls Rosemary and Thyme

The Ultimate Gazpacho Soup Recipe with Balsamic Pearls Rosemary and Thyme

Gazpacho Soup with Balsamic Pearls

makes 2.5 litres


2.5 kg tomatoes, quartered

1 small cucumber, peeled

125 ml good quality olive oil

35 ml white balsamic or use balsamic pearls

2 garlic, peeled

2 small dried chilly

salt & pepper

  1. Place the quartered tomatoes, cucumber, olive oil and garlic into a high-speed blender such as a Vitamix or Blendtec and puree until smooth.
  2. Season to taste with salt, pepper and dried chilly depending on the amount of spice you like.
  3. In order to create a lusciously creamy Gazpacho the next step is of utmost importance. Position your passé-vite over a bowl and pour the content of your blender into it in order to strain the soup. When making the gazpacho with a thermomix you can skip this step.
  4. Transfer into glass jars and keep in the fridge for several days.

The Ultimate Gazpacho Soup Recipe with Balsamic Pearls Rosemary and Thyme