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

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• 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.

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• 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.

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• 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!

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• Heidi

  20 June 2009

  Heidi rated this recipe

  

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• hello food!!!

  06 January 2010

  hello food!!! rated this recipe

  

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• 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!

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• 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.

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• 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.

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• Heidi

  20 March 2011

  Heidi commented on this recipe

  Oh I did comment! Duh!

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• 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!

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• 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).

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• 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

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• 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

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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

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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

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