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Paleo Monday to Friday: Gazpacho

Course: Soup
Keyword: paleo
Author: Daniel Green


  • 2.2 pounds tomatoes roughly chopped
  • 1 small yellow onion roughly chopped
  • 1 garlic clove crushed
  • 1 red pepper seeded and finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 cucumber halved, seeds scooped out and finely chopped
  • Sea salt and freshly ground black pepper to taste
  • A handful of flat-leaf parsley finely chopped


  • Place the tomatoes, onion, garlic, pepper, olive oil, and vinegar in a blender and pulse until smooth.
  • Stir in the cucumber, season to taste, then place in the refrigerator for at least an hour.
  • Serve with a sprinkling of fresh parsley.


Used with permission from Paleo Monday to Friday by Daniel Green, Kyle Books, 2018. Photography by Peter Cassidy.