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Spanish Gazpacho

Gazpacho Soup

A traditional Spanish cold tomato soup.
Makes 6



  • 12 raw Prawns
  • 700g Tomato (cut in half)
  • 1/2 Cucumber
  • 1 Red Pepper
  • 2 cloves of Garlic
  • 1 Onion (cut in half)
  • 1 bunch of fresh Basil (leave some for garnish)
  • 140g Breadcrumbs
  • 250g cold Chicken Bone Broth
  • 2 Tbsp Balsamic Vinegar
  • 4 - 5 drops Tabasco Sauce
  • 1 Tbsp Olive Oil/Coconut Oil
  • Salt and Pepper to taste


  1. Peel the prawns and clean them. Place them on a tray and cover. Keep in the fridge.
  2. Blend together the tomatoes, cucumber, pepper, garlic, onion, basil, bread, chicken bone broth, vinegar and tabasco for 3 minutes. Transfer to a bowl and refrigerate for 2 hours.
  3. Heat the oil in a pan and fry the prawns 5 minutes each side. Add salt and pepper and allow to dry on an absorbent paper.
  4. Divide the Gazpacho into 6 cups. Garnish each cup with 2 fried prawns and a couple basil leaves. Serve cold.