Gazpacho
JA
Inspired by José AndrésMy Thermomix reimagining of their gazpacho
My Thermomix take on José Andrés' silky Spanish gazpacho — a cold soup blitzed in seconds.
No cooking at all — just ripe summer veg blitzed until glassy and smooth. The Thermomix turns a handful of tomatoes into the silkiest cold soup.
Ingredients
- 🍅700 g ripe tomatoes
- 🥒1 cucumber, peeled
- 🫑1 red capsicum, deseeded
- 🧄1 garlic clove
- 🍷30 g sherry vinegar
- 🌾40 g stale bread
- 🧂1 tsp salt
- 🫒80 g olive oil
Thermomix method
- Place the tomatoes, cucumber, capsicum, garlic, vinegar, bread and salt in the mixing bowl. Blend 30 sec / speed 7.
- With the blades running on speed 5, drizzle the olive oil through the lid, then blend 1 min / speed 9 until completely silky.
- Chill at least 1 hour. Check the seasoning and serve cold with an extra drizzle of olive oil.
Aly's tips
- The best tomatoes you can find make the whole dish.
- For an ultra-smooth finish, pass it through a sieve.
Questions
Do you cook gazpacho?
No — it's a raw, cold soup. The Thermomix just blends it silky.
Why add bread?
It gives the soup body and that classic velvety texture.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by José Andrés's gazpacho. Not affiliated with, authorised by or endorsed by José Andrés or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
← All recipes