If your summer appetite wants something light but still satisfying, this gazpacho with cod liver is a clever move. It takes the classic chilled tomato soup and gives it a clean, luxe nudge with tender cod liver. The result hits that sweet spot: cool, bright, a little indulgent, and naturally loaded with omega-3s and vitamins. It comes together fast and goes straight to the fridge, which is exactly what I want when the weather leans hot.
What you will need
- Ripe tomatoes — 500 g
- Fresh cucumber — 1 pc (about 120 g)
- Red bell pepper — 1 pc (about 150 g)
- Red onion — 0.5 pc (about 40 g)
- Garlic — 1 clove
- Canned cod liver — 100 g
- Olive oil — 2 tbsp
- Lemon juice — 1 tbsp
- Tomato juice — 200 ml
- Salt — to taste
- Freshly ground black pepper — a pinch
- Ice cubes — a few, for serving
- Fresh parsley or basil — a few sprigs, for garnish
How to make it
1. Get the veg ready
Score the tomatoes with a shallow cross, blanch briefly in boiling water, then slip off the skins. Cut into chunky pieces. Peel the cucumber if the skin tastes bitter, then dice. Seed the red pepper and slice it into strips. Finely chop the red onion and the garlic.
2. Blend and chill
Tip all the prepped vegetables into a blender. Add the tomato juice, olive oil, lemon juice, a good pinch of salt, and black pepper. Blend until the soup is smooth and thick, like a robust drink rather than a thin broth. Pour into a pot or pitcher, cover, and chill for 1–2 hours so it gets properly cold.
3. Prep the cod liver
Open the can and gently break the cod liver into small pieces with a fork. You want bite-size bits that will distribute nicely through the soup.
4. Serve it cold
Stir the chilled gazpacho and ladle it into bowls. Drop in a few pieces of cod liver, add a couple of ice cubes for that frosty edge, and finish with parsley or basil.
Serve it as a standalone bowl for a light meal, or add crisp toast on the side if you want a little crunch. Summer-approved either way.