Mary Berry Gazpacho

I’ll be honest—gazpacho never used to thrill me. Cold soup? I always thought it sounded like something you’d politely sip at a garden party while secretly craving a sandwich. But last summer, during that sweltering heatwave, I cracked open Mary Berry’s Absolute Favourites and gave her gazpacho a proper go.

The first batch? It tasted like salad juice. Flat, bit watery, and nothing like the vibrant bowls I’d slurped in Spain. But I’d missed a key detail—my tomatoes were underripe, and I skimped on salt (rookie move).

Second time round, I fixed it. Let me show you how I turned this into a rich, tangy, fridge-cold bowl of magic that somehow satisfies like a full meal—even without a spoonful of cream or a shred of meat.

Why This One Works So Well

Mary’s version is clever in two ways: she uses soaked sourdough to thicken the soup without making it gloopy, and she doesn’t bother cooking a thing. The result is fresh but full-bodied—thanks to raw garlic, sharp white wine vinegar, and loads of ripe tomatoes.

Most gazpacho recipes skimp on seasoning or try to be too delicate. But here, you’ve got a proper punch of flavour—acidic, garlicky, cooling, and rich all at once. I didn’t think the banana shallot would matter, but it adds a gentle sweetness that pulls it all together.

INGREDIENTS + WHY THEY MATTER

• Very ripe tomatoes (1kg) – These carry the whole dish. I tried with less-ripe ones and the result was bland. Ripe and red only.
• White sourdough bread (55g) – Soaked and blended, it thickens without turning gummy. Don’t use rye—it’s too strong.
• Red pepper – Adds sweetness and balances acidity. Tried using yellow once—wasn’t quite right.
• Banana shallot – Milder than regular onion, but still brings a savoury depth.
• Cucumber – For freshness. Peel and deseed or it’ll make the soup watery.
• Tomato purée (1 tbsp) – Adds intensity. I skipped it once—regretted it.
• White wine vinegar (2 tbsp) – Essential for sharpness. Red wine vinegar made it muddy.
• Garlic (1 clove) – Just enough to lift the whole thing. Don’t overdo it unless you love a fiery kick.
• Extra-virgin olive oil (4 tbsp) – Use a good one. Adds body and rounds off the tang.

Making It Yours (Without Ruining It)

• No bread: Use gluten-free white rolls. I tested with GF sourdough—it worked surprisingly well, just soak a bit longer.
• Vegan/dairy-free: Already is.
• Want it spicier: Add a small raw green chilli before blending—go easy.
• No shallots: A small sweet onion will do, but you may want to reduce the amount slightly.
• More texture: Don’t strain it, and double the garnish on top. Croutons work well, too.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Soup tasted bland	Tomatoes weren’t ripe enough	Use vine-ripened or roast slightly first
Texture too thin	Didn’t soak bread long enough	Let it sit at least 10 mins in water
Garlic overpowered soup	Used 2 cloves instead of 1	Stick to 1 small clove unless you love it
Weird colour	Used red wine vinegar	Use white wine vinegar for bright colour

HOW TO MAKE MARY BERRY’S GAZPACHO

1. Soak the bread – Tear sourdough into chunks and soak in 150ml cold water for 10 minutes. Should feel spongy and soft, not soggy.
2. Prep your veg – Peel, deseed, and roughly chop cucumber, red pepper, shallot, garlic. Skin the tomatoes (I blanch them in hot water for 30 seconds—skins peel right off).
3. Blend – Add everything into a food processor: soaked bread, chopped veg, oil, vinegar, tomato purée, sugar, salt, pepper. Blend until smooth—should be pourable but not watery.
4. Taste and season – This bit’s vital. It should taste sharp, sweet, and rich. Add more salt or vinegar if needed.
5. Chill – Transfer to a jug, cover, and refrigerate for at least 1 hour. Overnight’s even better.
6. Serve – Pour into bowls, drizzle with more olive oil, and top with finely chopped tomato, cucumber, and pepper. Eat cold.

TIPS FROM MY KITCHEN

• I use the crusty ends of my sourdough loaf—they soak up flavour brilliantly.
• I strain half the soup and leave the rest for texture—a happy middle ground.
• If the tomatoes are on the fence, I roast half of them first for a richer taste.
• Add a few ice cubes if you’re in a rush—makes it cold fast without watering it down too much.

STORAGE + SERVING

• Fridge: Keeps beautifully for 2 to 3 days. The flavour actually deepens.
• Freezer: Honestly? Don’t. It goes grainy and weird. Make fresh.
• Serve with: Crusty bread, manchego, anchovies, or a chilled glass of fino sherry. Also dreamy with garlicky prawns or tortilla Española.

FAQs

Q: Can I use tinned tomatoes instead of fresh?
A: I tried it once. The flavour’s flat and metallic. Fresh, ripe tomatoes only.

Q: Do I have to peel the tomatoes?
A: Technically no, but unpeeled tomatoes give a tougher texture. I always peel—it’s worth the extra step.

Q: Why does my gazpacho taste bitter?
A: Overblending olive oil can do this, especially in high-speed blenders. Add the oil after blending if this happens.

Q: Can I make it ahead?
A: Yes. In fact, I recommend it. It tastes even better the next day.

Try More Recipes:

• Mary Berry Chicken Noodle Soup
• Mary Berry Vegetable Soup
• Mary Berry Mushroom And Leek Soup
• Mary Berry Creamy Asparagus Soup