Menu
Quick gazpacho

Quick gazpacho

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Cook: 10 mins No cook

Easy

Serves 1

Packed with vitamin C, low fat and counts as two of your five a day – this should be on the menu every week!

Nutrition and extra info

  • Easily doubled
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal126
  • fat1g
  • saturates0g
  • carbs26g
  • sugars18g
  • fibre3g
  • protein50.3g
  • salt1.26g
Save to My Good Food
Please sign in or register to save recipes.

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

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. In a blender (or with a stick blender), whizz together the passata, red pepper, chilli, garlic, sherry vinegar and lime juice until smooth. Season to taste, then serve with ice cubes.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (13)

Lulu6's picture
5

l think this is perfect as is! After tasting I added the juice from the other half of the lime. Not too spicy. Doesn't need the cucumber. Oh, and no one claimed this was spanish gazpacho. But it looks and tastes Mexican (not British as one comment says - sheesh).

tweedle's picture
5

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

stardust93's picture
4

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

rachel-g2's picture

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).

melaniejb1's picture
4

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!

heidigough's picture
4

Oh I did comment! Duh!

heidigough's picture
4

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.

federhirn's picture
4

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.

d4vidsanta's picture

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!

heidigough's picture
4

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!

rosenstielj's picture
5

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

holbert's picture
5

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.

litjens's picture
2

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.