I was unsure about what I was going to make for dinner tonight, I was keen to make something new but I didnt know what. I decided to just go to the fruit and veg market and see if inspiration struck. It did, I couldnt belive my eyes when I saw they were selling 700g tubs of ripe tomatoes on the vine for 1,000 won (50p to those at home)I bought 3 packs. I realize that many of my recent recipes feature tomatoes but they are in season here in Korea and I’m a big fan of sesonal ingredients as they are cheap and plentiful. A quick search on my iPhone told me I needed cucumber and red peppers which I picked up at the veg market both 4 for 1,000 and a red onion which I knew the ajummas on the side of the road had, I got about 10 for 2,000 from my favourite ajumma, she even threw in a free nectarine.

This is the perfect meal to make, when the weather is hot and humid and you need cooling down. I can’t believe how quick and easy this recipe is to follow, dinner will be made in 10 minutes, it’s healthy, nutritious, and delicious. I’ve just eaten two bowls and it’s extremely filling and low calorie, a definite bonus after all my recent indulging, especially since its bikini weather.


700g ripe tomatoes

1 red onion

1 cucumber

1-2 cloves of garlic (chop the garlic and pour boiling water over it first if you find the taste of raw garlic too strong)

2 red peppers

2 teapoons of white sugar

2 teaspoons of salt or celery salt (I used one of each)

1 teaspoon black pepper

1 teaspoons of white wine vinegar or apple cider viner

2 generous glugs of olive oil

1 tablespoon of freshly chopped coriander (optional)

1 teaspoon of freshly chopped parsley (optional)

A little lemon juice.


Roughly chop the onion garlic, cucumber red pepper and  tomatoes (reserve 6 or 7 for the end)  and blend until smooth. If you do not have a blender just chop everything as finely as possible, although of course this will take more time. Pour this into a large bowl and add the salt, pepper, sugar, vinegar, lemon juice, chopped herbs, and 1 glug of olive oil and sir well.  Chop the remaining tomatoes and add to the soup to give it some texture then drizzle the remaining olive oil over the top. Garnish with spring onions or fresh parsley or basil. This dish is traditionally served ice cold so leave it in the fridge for an hour or two or add few chunky ice cubes if your serving it straight away. Et voilà, a tasty summer soup in minutes!



8 comments on “Gazpacho”

  1. Isn’t the fresh veggies on sale the BEST?! I’m in love with just walking around the farmers markets and finding new yummy things 🙂

    Your pictures make me sooo hungry! Then I had to stumble on the cupcakes…ughhhh 😉

  2. do u think I could sub in brown rice vinegar for the white wine? its all I have at home! BTW I followed ur burrito recipe and made 12 for lunch this week n next ~ its really good. Found cilantro at the local market an all.

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