Summery Gazpacho Recipe

What better way to cool down this summer, than with a refreshing gazpacho created by the ladies over at The Rooted Project. Perhaps instead of reaching for a healthy snack, curb your hunger with this light gazpacho recipe. Nutrition and wellness is a booming industry with a critical problem at its core – anyone can call themselves a nutrition guru and dole out advice to the public. The Rooted Project was co-founded by two Registered Dietitians tired of the nutri-bollocks filling their social media feeds. With their robust nutrition training, they decided to set out to change the way we eat and give the public what they deserved: simple, easy to understand nutrition information, grounded in science and based on facts, not fads. They run fun and informative sell-out talks for the public, linking them with the leading scientists and health professionals in the field of nutrition.

Serves: 6


8 Ripe Tomatoes – roughly skinned and halved
1 Green Pepper – deseeded
1 Garlic Clove – peeled
1 Cucumber – peeled and deseeded (with spoon)
Gluten-Free Bread – couple of slices, soaked in water
Sherry Vinegar OR White Wine Vinegar – 4 tablespoons
Extra Virgin Olive Oil – 8 tablespoons
Salt – good pinch
Water – splash
Fresh Mint – few leaves (stalks removed)


Following method may be done in batches if it doesn’t all fit in one

Using a hand blender or food processor:
Tomatoes, Green Pepper, Garlic, Cucumber – add to blender and begin to blend

Once liquid:
Bread, Vinegar, Olive Oil, Salt – add to blender and continue to blend

Once all ingredients are well blended, try your gazpacho and add further seasoning to taste. (If the mixture is looking thick add a splash of water)

Fresh Mint – add to blender and whiz one final time

Try again and once happy cover with cling film and cool in the fridge for min. 2 hours before eating. It must be served chilled. Decorate with a few mint leaves before serving

The Rooted

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