Brinkley’s gazpacho

This recipe for gazpacho comes from the cook book, which my cousins and I all received last Christmas, compiled by “Father Christmas.” It includes all of our family favourites from Big Granny’s lemon mousse to Dad’s green tomato chutney. Gazpacho is a cold, Spanish, tomato soup and this is the recipe they use at Brinkley’s restaurants. It’s full of flavour, low on calories and  is definitely part of the PLI repertoire.

A little book of family favourites

This will make a large amount, enough for 6 as a starter or about four main course size bowlfuls.

  • roughly 1kg tomatoes
  • 1 cucumber
  • half a green pepper
  • 1 red pepper
  • quarter of a white onion
  • 1 clove of garlic
  • 1 tbsp red wine vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp tomato puree
  • 250ml olive oil


The next steps are so simple because there is no cooking involved in making this cold, raw soup. Firstly, all you have to do is roughly chop your tomatoes.

chopped tomatoes for gazpacho

Then peel your cucumber and slice into small pieces, chop up the pepper and onion and mince the garlic clove. Reserve a very small piece of pepper and cucumber for the garnish.

chopped peppers and onions for gazpacho

Cucumber for gazpacho

Put all the chopped veg with the tom puree, vinegars and olive oil into the blender and whizz. Season generously, as tomatoes need quite a bit of salt. If its a bit thick add about half a cup of water.


Pour your soup into a bowl and then finely dice the small piece of cucumber and pepper and scatter on top of the soup. Garnish with a drizzle of olive oil and a few basil leaves. Croutons are the traditional garnish, and they are so delicious so do whack some on if you want to beef this up a bit or if you are serving this as a starter at a dinner party.


This is definitely part of the PLI diet and is so summery and fresh. What you don’t eat, take into work for lunch the next day.


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