Created by Spinneys
Prep time 20 minutes
Cook time 20 minutes
Serves 4
Cuisine Spanish
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 317
Fat 29g
Saturates 0.1g
Protein 3g
Carbs 11g
Sugars 8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Place the wood chips in water and soak for at least 30 minutes then drain.


Quarter the tomatoes then place them along with the capsicums, garlic, vinegar and 4 tbsp olive oil in a large roasting tray and season well.


Prepare a barbecue to a low heat and scatter over the wood chips. Immediately place the roasting tray with the veggies over the heat and close the lid. Allow to smoke for 20 minutes.


Peel and deseed the cucumber, then cut into chunks. Remove the core and seeds from the capsicums.


Place the capsicum flesh, cucumber, water, tomatoes, garlic, vinegar, olive oil, Tabasco, 1 tsp sea salt and cumin into a blender and blitz until smooth. Taste and adjust the seasoning.


Pass the gazpacho through a sieve and get rid of any excess solids. Decant the liquid into a jug. Cover and refrigerate for a minimum of 2 hours, but overnight if you can.


Pour the gazpacho into serving bowls, drizzle generously with the olive oil and sprinkle with sea salt, freshly ground black pepper and garnish with fresh basil.