Bee Lane Smoky Gazpacho <br> <br>

Bee Lane Smoky Gazpacho

Makes about 7 cups

This chilled tomato-based soup has its origins in the southern Spanish region of Andalusia. 

Normally it would have chopped fresh tomatoes, but the addition of our cold smoked tomatoes takes it to another level altogether!

Great to serve as an entrée or light lunch dish, or impress your guests with ‘soup shots’ at your next party.


For the gazpacho:
1 slice white bread, crusts removed
1 Tb balsamic vinegar
1 Tb extra virgin olive oil
1 clove garlic, peeled
1 small red onion, peeled and cut into chunks
1 litre tomato juice, chilled
150g tub Bee Lane cold smoked tomatoes
½ cucumber, peeled, seeded and cut into small dice
½ green pepper, seeded and cut into small dice
½ red pepper, seeded and cut into small dice
2 spring onions, chopped
½ small bunch parsley, finely chopped
sea salt, freshly ground black pepper to taste


For the gazpacho:

  • Tear bread into rough pieces and put into blender or food processor with the balsamic vinegar, olive oil, peeled garlic, and chopped red onion.  Blitz briefly, then add the tub of Bee Lane cold smoked tomatoes – including all the flavoured oil.
  • Process with half the tomato juice until smooth.
  • Place blended mixture in a large serving bowl or jug and stir in the remaining tomato juice along with the cucumber, red & green capsicum, spring onion, and chopped parsley.
  • Season with sea salt and pepper to taste. 
  • Mix well, adjust seasoning and pour into a glass serving bowl or jug.  Chill well. 

To serve:

  • Serve in shot glasses with a garnish of parsley, and a drop or two of balsamic and olive oil on the top.


Gluten-Free alternative: substitute white bread with gluten-free bread of your choice.