Quick gazpacho

Latest comments and suggestions

• Mark

  18 January 2008

  Mark rated and commented on this recipe

  

  Tried this recipe but far too much red chilli for our liking

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Little Pip

  28 January 2008

  Little Pip rated and commented on this recipe

  

  This was lovely although I did change it a bit. I left out the lime and vinegar and added half a can of green lentils and then heated it up. I will never buy tomato soup again, as this is so quick and easy to make and yummy to eat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stormy

  07 September 2008

  Stormy rated and commented on this recipe

  

  Lovely soup to take to work for lunch. Took the red chilli out and added cucumber instead. I aslo added some olive oil.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Heidi

  20 June 2009

  Heidi commented on this recipe

  I think it does need the chilli, just use a mild one or use some dried chilli flakes which help make it less spicy. I like using the passata because making gazpacho with fresh tomatoes often ends up looking pink whereas this recipe always ends up nice and red. I also add cucumber which I think makes it taste fresher and adds to the veg count and a teaspoon drizzle of olive oil on top. I'm not totally convinced though that the original recipe really contains 4 out of the 5 a day though!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Heidi

  20 June 2009

  Heidi rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hello food!!!

  06 January 2010

  hello food!!! rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Perplexed_of_Barnet

  24 June 2010

  Perplexed_of_Barnet commented on this recipe

  It should be stressed that with chilli and lime in it, this is NOT a Spanish gazpacho but a Mexican one. I have been consuming gazpacho in Spain for over fifty years and have never had it with chilli (or Tabasco) in it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Federhirn

  14 December 2010

  Federhirn rated and commented on this recipe

  

  A bit more hot and sour and intense than any gazpacho I've eaten in Spain, but quick, easy and in its own intense way quite pleasant.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Heidi

  20 March 2011

  Heidi commented on this recipe

  Now I can come back and comment. Not traditional at all I'm sure but it tastes nice. I add a chuck of cucumber to it (lightens the flavour, without it, it's a bit much) and a touch of olive oil. Good lunchtime dish to take to work and seriously healthy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Heidi

  20 March 2011

  Heidi commented on this recipe

  Oh I did comment! Duh!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Melanie

  21 April 2011

  Melanie rated and commented on this recipe

  

  I liked it! It's not quite as good as the ones that we've had in restaurants and those that we have bought in France but it wasn't bad at all! I will definitely make again and will make sure that I cool it properly first!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Raquel

  08 March 2012

  Raquel commented on this recipe

  I´m sorry to say than in Spain, specially in the South when this recipe comes from, we do not add chilli or lima juice. Too much British-style oriented. I recommend to add green pepper, fresh cucumber and of course, a large spoon of virgin olive oil (basic for any Spanish recipe).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stardust

  26 June 2012

  stardust rated and commented on this recipe

  

  lovely! I only used half a chilli as i'm not a huge spice fan, but really enjoyed this :) no idea if it's authentic tasting or not though as I've never had it before

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tweedle

  11 August 2012

  Tweedle rated and commented on this recipe

  

  Loved this as the only gazpacho recipe I have found that does not use olive oil - vital as trying to lose weight! Chilli, I would suggest, is purely optional

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4501/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g passata
• 1 red pepper , deseeded and chopped
• 1 red chilli , deseeded and chopped
• 1 garlic clove , crushed
• 1 tsp sherry vinegar
• juice ½ lime

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 1

Preparation and cooking times

Cook 10 mins

Vegetarian, Low-fat, Super healthy

Counts as 4 of 5-a-day, high in vit c

Ingredients

• 250g passata
• 1 red pepper , deseeded and chopped
• 1 red chilli , deseeded and chopped
• 1 garlic clove , crushed
• 1 tsp sherry vinegar
• juice ½ lime

Per serving

126 kcalories, protein 50,3g, carbohydrate 26g, fat 1 g, saturated fat 0g, fibre 3g, sugar 18g, salt 1,26 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.