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Homemade Gazpacho Recipe

A bowl of homemade Panzer's gazpacho soup, loaded with fresh toppings

The ideal soup to celebrate the start of tomato season… and its vegan! A perfectly chilled recipe to prepare ahead of time before serving to guests. Make sure you indulge when garnishing.

800 g English ripe tomatoes

1 Red pepper

1 Green pepper

1/2 Garlic clove

2 Cucumbers

70 g Panzer’s Olive oil

15 g Jerez vinegar or cider vinegar

15 g Smoked Maldon salt

Pinch of ground Black pepper


Rinse all veg with cold running water and chop into 3 cm cubes.

Combine with all liquid ingredients and blitz in a blender until smooth. Pass through a sieve for an even smoother texture.

Refrigerate for at least 4 hours, ideally overnight.

Serve chilled and garnish with grated hard-boiled eggs, diced vegetables (cucumbers, tomato, red onion), extra drizzles of olive oil and slices of serrano ham or prosciutto.


Panzer's Olive Oil being poured on a bowl of orange gazpacho soupA bowl of Panzer's homemade gazpacho with a bottle of Panzer's olive oil perched behind it


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