When life gives you lemon, you make lemonade. Well... when life gives you the most abundant crop of tomatoes, you make gazpacho. 
This summer we had one of the best tomato harvests we can remember but found ourselves overrun with so many that we didn't know what to do with them. This recipe is a one pot wonder - Cue the Rocky theme song - All you need is a knife, a cutting board, a bowl, and a hand blender. 
  • 800g fresh tomato, chopped 
  • 280g white onion, chopped 
  • 650g field cucumber, chopped 
  • 30g raw garlic, chopped 
  • 25g jalapeño, skin only, no seeds 
  • 150g red pepper, chopped 
  • 400g crushed tomato, canned 
  • 100g apple cider vinegar
  • 100g olive oil
  • 250g water
  • 5g pink himalayan salt
  • 2g chili powder
  • 1g cumin
  • 1g black pepper 


  1. Weight out and chop all vegetables. 
  2. Add all vegetables into a large pot and then add the crushed tomatoes, olive oil, water, vinegar, and spices.
  3. Use your hand blender to blend all ingredients together, the length of time will dictate how chunky or smooth your gazpacho is. 
  4. Allow the gazpacho to chill in the fridge for 2-4 hours for best results. 
  5. Serve in a bowl with some olive oil or avocado oil drizzled onto with fresh herbs. 

Yields 3L of soup.


* To keep all your ingredients fresh and chilled throughout the blending process you can add a few ice cubes to keep your gazpacho cold! 


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