Fast Recipes

Mike McEnearney's fast gazpacho

The refreshing chilled soup that's made for summer.

By Mike McEnearney
  • Serves 4
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"To make things even more festive, add a slug of vodka or gin for a Bloody Miguel!," says McEnearney. "You could even sprinkle some chilli salt on top."


  • 750 gm ripe tomatoes
  • 2 red capsicum, diced, seeds removed
  • ¼ green capsicum, diced, seeds removed
  • ½ small red onion, diced
  • 1 Lebanese cucumber, diced, seed removed
  • 40 gm crustless sourdough bread, diced
  • 1 small long red chilli, diced, seeds removed
  • 3 tsp cabernet sauvignon vinegar (see note)
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
  • Thinly sliced long red chilli or 1 small red chilli, bruised to expose seeds
  • Basil leaves, to serve


  • 1
    Combine tomato, capsicum, onion, cucumber, bread, long red chilli and vinegar in a large bowl, season to taste with salt flakes and mix well. Leave to marinate for 10 minutes in the refrigerator, then blend in a food processor or blender until very smooth and silky.
  • 2
    Blend mixture with oil with a hand-held blender. Adjust with more salt if required. Refrigerate until chilled.
  • 3
    Divide gazpacho into bowls, drizzle with oil, top with chilli and basil, season to taste with pepper and serve.


Cabernet sauvignon vinegar is available from select delicatessens. If unavailable, substitute red-wine vinegar.