Rethinking Gazpacho
Nicci Robertson reinterprets the traditional Spanish gazpacho a dish celebrated for its refreshing simplicity, by introducing a gentler twist. For those who find raw tomatoes or peppers difficult to digest, roasting them first transforms the soup into something softer, deeper, and more flavourful, while still served chilled for that signature Mediterranean freshness.
A Nourishing Twist
Traditionally thickened with breadcrumbs, this version uses red kidney beans instead, a gluten-free alternative that adds body, creaminess, and plant-based nutrition. “The beans make it richer and more satisfying,” Nicci notes, “without losing the spirit of the dish.”
Ingredients
1 kg ripe tomatoes, peeled (and optionally seeded)
½ cucumber, chopped
1 can red kidney beans (or any beans on hand)
1 whole onion
1–2 peppers (roasted or raw)
1–2 cloves garlic
Fresh coriander (or substitute basil or parsley)
Sour cream or feta (for garnish)
Simple, Honest Preparation
Begin by blending the tomatoes and cucumber until smooth. Add the beans, onion, peppers, and garlic, then blend again until creamy and consistent. Adjust seasoning and herbs to taste. If preferred, roast onions and peppers first for a sweeter, more digestible base. Chill thoroughly before serving.
Chilled, Creamy, and Full of Life
Served cold, this gazpacho is vibrant and layered. A drizzle of sour cream or a crumble of feta adds contrast and richness, while fresh herbs lift the presentation. It’s a dish that feels indulgent yet entirely wholesome, light enough for summer, comforting enough for cooler days.
A Bowl of Balance
This reimagined gazpacho captures the essence of mindful cooking: using fresh, accessible ingredients to create food that’s both satisfying and kind to the body. It’s proof that nourishment and simplicity can coexist beautifully all in one glass or bowl of pure, balanced flavour.
