Vegan Souper Healthy Gazpacho

cThe Lowdown on Herbs by MasterChef's James Bacon @jamesbaconcooks

The first thing I do at the start of the new year is to try and get as much fresh fruit and vegetables in me as possible, due to all the excess of the the Christmas holidays. if you’re like me, follow this recipe and stock up on this amazingly refreshing chilled soup and start the year the right way.

Kitchen tools needed: Cole & Mason Spice Shaker 

Prep 10 mins

Assemble and Chill 25 mins

Difficulty Easy

Serves 6

Ingredients for the Gazpacho Soup   

  • 10 ripe tomatoes peeled and roughly chopped + another for garnish
  • 1/2 cucumber
  • 1 garlic clove
  • 1 red pepper deseeded and roughly chopped
  • 1 green pepper deseeded and roughly choppedscc
  • 2 spring onions chopped
  • 100g of vegan (stale bread is fine)
  • 3 tbs olive oil

To serve:

  • A drizzle of good olive oil
  • Finely chopped cucumber and tomatoes
  • A shake of Chilli flakes from the Saunderton Spice Shaker


  1. Firstly, score the bottom of each tomato with a cross, then blanche in a bowl of boiling water for 30 - 60 seconds. This will allow you to peel the skins more easily. Remove and discard the skins so you are left with only the flesh. Roughly chop.
  2. Roughly chop the bread into chunks and place in a large mixing bowl.

Add the chopped tomatoes so the bread can absorb some of the juices. Add to the bowl the remaining ingredients except the fresh, finely chopped tomato and cucumber (for garnish) and the sugar - this will be added to taste at the end.

  1. Toss the ingredients together through your fingers, then leave in the fridge for the flavours to infuse for around 20 mins.
  2. Transfer all ingredients from the bowl into a blender and blend until smooth.
  3. Check for seasoning/taste - you may want to add a pinch of sugar and/or more vinegar.
  4. Once happy with the flavour of your Gazpacho, place in a container in the fridge to chill (the blender action will have warmed the soup slightly) and allow the flavours to mellow
  5. To serve, divide evenly into bowls, top with the finely chopped tomatoes and cucumber reserved from earlier, add a drizzle of good olive oil and a sprinkle of chilli flakes from the Saunderton Spice Shaker.
  6. ENJOY!

TIP: Tricky, but don’t be tempted to eat straight away - that extra time in the fridge will work wonders for the flavour!

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