Serves: 4

Prep Time: 10 mins


500g seasonal tomatoes, roughly chopped

1/2 cucumber, peeled and roughly chopped

1 clove garlic

2 tbsp red wine vinegar

2 tbsp olive oil

5g basil leaves

Tabasco sauce

Salt and Pepper

Bells of Lazonby 1946 Sourdough sliced into cubes

A drizzle of olive oil


A drizzle of olive oil

Basil leaves



For the Gazpacho

  1. Place the tomatoes, cucumber, garlic, vinegar, olive oil and basil leaves into a blender. Blitz until smooth.
  2. Add Tabasco sauce to taste and season with salt and pepper. Chill in the fridge for 2 hours.

For the Sourdough Croutons

  1. Pre-heat the oven to 180°C (fan)/ 200°C/400°F/gas mark 6.
  2. Place the sourdough cubes onto a baking tray. Drizzle with olive oil and season with salt and pepper. Toss to combine.
  3. Bake for 15-20 minutes or until golden brown and crispy. Allow to cool and set to one side.

To Serve

  1. Spoon the chilled gazpacho into chilled serving bowl. Top with croutons, a drizzle of olive oil and garnish with basil leaves.


This is a delicious summer starter using tomatoes at their best. Why not serve in chilled shot glasses as a canape for a summer party.

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