Roma Tomato Gazpacho


Serves 2-3 


  • 1kg roma tomatoes, quartered 
  • 1 small cucumber, peeled 
  • 1 red capsicum, deseeded 
  • ½ red onion, peeled 
  • 2 garlic cloves 
  • 10 basil leaves 
  • ¼ cup extra virgin olive oil 
  • 2 tbsp sherry vinegar 
  • Salt, pepper 

To garnish: 

  • 1 small cucumber, diced 
  • Basil leaves 
  • Croutons 
  • Extra virgin olive oil  



  1. Remove the core and seeds from the tomatoes, reserving some of the seeds to garnish later.  
  2. Place all the ingredients in blender with a generous seasoning of salt and pepper. Blend for a few minutes until you have a smooth puree. Transfer to a container, cover and chill in the fridge. 
  3. Divide between bowls and top with the cucumber, basil leaves and croutons. Drizzle with olive oil to serve.  

 This recipe was created in collaboration with Chef Talia Yilmaz; check out Talia's Instagram here and website here.