Quick gazpacho

Cook: 10 mins No cook


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
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  • 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



    The same shape, but smaller than…


  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.

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Comments (16)

bhercal's picture

Really, passata? I don't think it takes a long time to blend some tomatoes, it would be healthier and much tastier. By this logic I should just put a jar of dolmio in a bowl.

cliffybyro's picture

Surely this can't have 50 grams of protein in this like the nutrition sector states?

Lulu6's picture

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).

bhercal's picture

I'm afraid this is not a Mexican gazpacho either....or a quick version of it!

tweedle's picture

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

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

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

Oh I did comment! Duh!

heidigough's picture

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

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

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

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

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

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

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