Iโll be honestโgazpacho 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 Berryโs 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 Iโd slurped in Spain. But Iโd missed a key detailโmy 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 mealโeven without a spoonful of cream or a shred of meat.
Why This One Works So Well
Maryโs version is clever in two ways: she uses soaked sourdough to thicken the soup without making it gloopy, and she doesnโt bother cooking a thing. The result is fresh but full-bodiedโthanks 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, youโve got a proper punch of flavourโacidic, garlicky, cooling, and rich all at once. I didnโt 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) โ These carry the whole dish. I tried with less-ripe ones and the result was bland. Ripe and red only.
- White sourdough bread (55g) โ Soaked and blended, it thickens without turning gummy. Donโt use ryeโitโs too strong.
- Red pepper โ Adds sweetness and balances acidity. Tried using yellow onceโwasnโt quite right.
- Banana shallot โ Milder than regular onion, but still brings a savoury depth.
- Cucumber โ For freshness. Peel and deseed or itโll make the soup watery.
- Tomato purรฉe (1 tbsp) โ Adds intensity. I skipped it onceโregretted it.
- White wine vinegar (2 tbsp) โ Essential for sharpness. Red wine vinegar made it muddy.
- Garlic (1 clove) โ Just enough to lift the whole thing. Donโt overdo it unless you love a fiery kick.
- Extra-virgin olive oil (4 tbsp) โ 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 sourdoughโit worked surprisingly well, just soak a bit longer.
- Vegan/dairy-free: Already is.
- Want it spicier: Add a small raw green chilli before blendingโgo easy.
- No shallots: A small sweet onion will do, but you may want to reduce the amount slightly.
- More texture: Donโt strain it, and double the garnish on top. Croutons work well, too.
Mistakes Iโve Made (And How to Avoid Them)
What Went Wrong | Why It Happens | How to Fix It |
---|---|---|
Soup tasted bland | Tomatoes werenโt ripe enough | Use vine-ripened or roast slightly first |
Texture too thin | Didnโt 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 BERRYโS GAZPACHO
- Soak the bread โ Tear sourdough into chunks and soak in 150ml cold water for 10 minutes. Should feel spongy and soft, not soggy.
- Prep your veg โ Peel, deseed, and roughly chop cucumber, red pepper, shallot, garlic. Skin the tomatoes (I blanch them in hot water for 30 secondsโskins peel right off).
- Blend โ Add everything into a food processor: soaked bread, chopped veg, oil, vinegar, tomato purรฉe, sugar, salt, pepper. Blend until smoothโshould be pourable but not watery.
- Taste and season โ This bitโs vital. It should taste sharp, sweet, and rich. Add more salt or vinegar if needed.
- Chill โ Transfer to a jug, cover, and refrigerate for at least 1 hour. Overnightโs even better.
- Serve โ 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 loafโthey soak up flavour brilliantly.
- I strain half the soup and leave the rest for textureโa 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 youโre in a rushโmakes 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? Donโt. 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 Espaรฑola.
FAQs
Q: Can I use tinned tomatoes instead of fresh?
A: I tried it once. The flavourโs 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 peelโitโs 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
Mary Berry Gazpacho
Course: SoupsCuisine: SpanishDifficulty: Easy4
servings15
minutes130
kcalA cool, tangy Spanish-style soup made with ripe tomatoes, cucumber, and sourdoughโperfect for hot days.
Ingredients
55g / 2oz white sourdough bread, crusts removed
1kg / 2lb 4oz medium very ripe tomatoes, skinned
ยฝ large cucumber, peeled, deseeded, and roughly chopped
1 small garlic clove, finely grated
1 red pepper, deseeded and roughly chopped
1 medium banana shallot, roughly chopped
4 tbsp extra-virgin olive oil, plus extra for drizzling
2 tbsp white wine vinegar
1 tbsp tomato purรฉe
ยฝ tsp sugar
Salt and freshly ground black pepper, to taste
- To Garnish:
1 tomato, deseeded and very finely chopped
ยผ cucumber, peeled, deseeded, and very finely chopped
ยผ red pepper, deseeded and very finely chopped
Directions
- Tear the bread into a bowl and soak with 150ml water for 10 minutes.
- Peel and roughly chop all vegetables.
- Add all ingredients into a blender, including the soaked bread. Season well.
- Blend until smooth and taste for seasoning.
- Chill for at least 1 hour.
- Serve cold, topped with chopped garnish and a drizzle of olive oil.
Notes
- I use the crusty ends of my sourdough loafโthey soak up flavour brilliantly.
- I strain half the soup and leave the rest for textureโa 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 youโre in a rushโmakes it cold fast without watering it down too much.