Chilled Tomato & Capsicum Soup with Noosa Black Garlic
Fresh, vibrant and full of flavour, this Gazpacho with Black Garlic is a refreshing twist on the classic Spanish cold soup.
Ripe tomatoes, red capsicum and cucumber are blended into a silky chilled soup and elevated with Noosa Black Garlic White Balsamic Vinegar and Black Garlic Extra Virgin Olive Oil, adding gentle sweetness and deep umami complexity.
Finished with crumbled goat’s cheese and crisp diced vegetables, this gazpacho is perfect for summer entertaining, light lunches or elegant starters.
Recipe Details
Serves: 4
Prep time: 10 minutes
Chill time: 1 hour
Ingredients
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2 large red capsicum, roughly chopped
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2 Lebanese cucumbers, roughly chopped
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1 small red onion, quartered
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1 large tin diced tomatoes (800 g)
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⅓ cup Noosa Black Garlic White Balsamic Vinegar
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¼ cup Noosa Black Garlic Extra Virgin Olive Oil
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2 tsp sea salt
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½ tsp white pepper
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1 tsp smoked paprika
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1 serve concentrated chicken or vegetable stock
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¼ cup goat’s cheese, crumbled
To serve
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Finely diced Lebanese cucumber
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Finely diced red capsicum
Optional additions:
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sliced avocado
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a few drops of Tabasco or hot sauce
Method
1. Blend the gazpacho
Place the capsicum, cucumbers, red onion, diced tomatoes, Black Garlic White Balsamic Vinegar, Black Garlic Extra Virgin Olive Oil, salt, pepper, smoked paprika and stock concentrate into a blender.
Blend on high speed until the soup becomes smooth and richly coloured.
2. Chill the soup
Transfer the gazpacho to a bowl or jug and refrigerate for at least 1 hour, allowing the flavours to develop and the soup to become beautifully chilled.
3. Serve
Pour the chilled gazpacho into bowls.
Finish with:
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crumbled goat’s cheese
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finely diced cucumber and capsicum
Optional: add slices of fresh avocado for extra creaminess.
For a spicy kick, drizzle with Tabasco or your favourite hot sauce.
Serving Suggestions
Gazpacho is perfect for:
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summer lunches
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light starters
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alfresco entertaining
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tapas-style meals
Serve with crusty sourdough or toasted baguette.
For a fun twist, this gazpacho also makes an incredible Bloody Mary base.
Why Black Garlic Elevates Gazpacho
Noosa Black Garlic White Balsamic Vinegar adds subtle sweetness and depth, while Black Garlic Extra Virgin Olive Oil brings rich umami notes.
Together they transform a simple tomato soup into a beautifully balanced, gourmet gazpacho.