Andalusian Gazpacho

Cold soups are so enjoyable in Singapore hot weather.

This recipe is from Le Notre, the famous French chef and our family has adored it for years! It’s also super easy to make, and freezes well if you would like to make a big batch.


  • 1 kg fresh tomatoes - peeled and deseed

  • 2 red peppers - baked for 30mins and peeled

  • 120 g cucumber - peeled and deseed

  • 2g garlic - chopped

  • 70g olive oil

  • 6g Xeres or Balsamic vinegar

  • 6g sweet basil

  • 1/2 tsp salt

  • Pepper to taste

  • Mild chilli flakes to serve

Combine all the ingredients - except some basil leaves to garnish - in a food processor.

Blend until smooth.

Chill for 4 hours or more if you can.

Serve with a drizzle of olive oil and a few basil leaves. Add some chilli flakes on top if you fancy a touch of warmth in this cold soup.