Gazpacho with vegie 'confetti'

Neil Perry
Chilled Spanish tomato soup for summer.
Chilled Spanish tomato soup for summer. Photo: William Meppem

January and February are the perfect time for tomatoes. From cherry to vine-ripened to heirloom, tomatoes are awesome for salads, sauces and everything in between. Serve this soup super cold, as it is so delicious on a hot day. To embellish this classic, top with cooked king prawns or maybe crab meat.


400g vine-ripened tomatoes, peeled, deseeded and roughly diced

1 Lebanese cucumber, peeled and roughly diced

2 red capsicums, roughly diced

½ green capsicum, roughly diced

2 large red chillies, split, deseeded and chopped

1 garlic clove, finely chopped

½ small brown onion, chopped

1 tbsp red wine vinegar

60ml extra virgin olive oil

sea salt

freshly ground black pepper

Tabasco sauce

croutons, to serve

For the "confetti"

1 vine-ripened tomato, peeled, deseeded and very finely diced

½ small Lebanese cucumber, deseeded and very finely diced

1 red capsicum, very finely diced

½ green capsicum, very finely diced

½ small red onion, very finely diced


1. Put the first eight ingredients in a blender and add 125ml (½ cup) of water. Pulse until smooth, taking care not to overheat or puree the gazpacho.

2. Push the mixture through a coarse sieve into a bowl. Add the oil, some sea salt and freshly ground pepper, and stir through. Check the seasoning and add a little Tabasco if you like it hot.

3. Chill for at least 2 hours. While you wait, gently mix all the confetti ingredients together and set aside.

4. Ladle the soup into four soup bowls, sprinkle over the confetti and croutons, and serve immediately.