Flexibility Note: The mix of different tomato varieties makes a real difference here — combining beef tomatoes, cherry tomatoes, and vine tomatoes gives the gazpacho more complexity than using one type alone, however that is of course also totally fine ;).

• If your tomatoes aren't very ripe or sweet, add a small drizzle of honey to the pot while it simmers to balance the acidity.

• Red onion can replace white onion for a sharper flavour.

• For a smoother finish without a sieve, a high-speed blender run for a full 2 minutes gets close.

• The gazpacho keeps in the fridge for up to 3 days and the flavour deepens by day two — make it the evening before if you can.

Storage: Keeps refrigerated in a sealed jar or airtight container for up to 3 days. Stir well before serving as the soup will naturally separate as it sits. Do not freeze — the texture becomes grainy and watery once thawed.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎⁠!