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(10 ratings)

Prep: 25 mins Plus chilling


Serves 8
Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal134
  • fat10g
  • saturates1g
  • carbs11g
  • sugars6g
  • fibre1g
  • protein2g
  • salt0.48g


  • 1 red onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, deseeded and chopped
  • 4 ripe tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 slice white bread, crusts removed and torn
  • 500ml passata
  • 300ml / half pint vegetable stock
  • 5 tbsp olive oil, plus extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp wine vinegar
  • 1 tsp Tabasco or harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • basil leaves, to serve


  1. Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.

  2. To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

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Comments, questions and tips

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17th Jun, 2020
The problem is that this just isn't gazpacho! BBC Good Food - shame on you! Passata, stock, sugar? And where's the cucumber and extra virgin olive oil, let alone sherry vinegar? And no basil. Chives or even mint, at a push.
28th Apr, 2020
Thanks to Juan de la Cruz. That's the recipe I was looking for. There are some very strange ideas about what constitutes Spanish food in the UK. Putting chorizo in something does not make it Spanish. If you want Spanish recipes then search for "recetas" written *in* Spanish and feed them through a translation website if needed.
Juan de la Cruz Calvo Pozo's picture
Juan de la Cruz...
13th Feb, 2020
I'm going to leave here this original recipe of the Andalusian Gazpacho, just to make sure people don't feel cheated when they do the one explained above. 6-7 medium tomatoes (the quality of the tomatoes is one of the most important factors in the taste, use vine ripened when possible and don’t use the green salad tomatoes!) 1 green Italian pepper (the long type, not a bell pepper) 1 cucumber ½ of a small white onion 1 clove of garlic (not too big) ¼ cup Extra Virgin Olive Oil (again, quality is important) A splash of Sherry vinegar (Vinagre de Jerez, although red or white wine vinegar can be substituted) A pinch (or two) of salt Thanks.
chrisnation's picture
20th Jul, 2019
As ever, to stray from the straight and narrow results in howls of protest. My Valenciano friends are appalled I cook rice dishes for dinner. Here is the opening comment of a 'non-standard' recipe for gazpacho on the 'La Comedista' site, the food and drinks section of El País newspaper. Highly recommended. "After the controversy raised by the gazpacho of mint and basil, I trust that the Guardians of the Sacred Essence of the Spanish Gazpacho that appeared in the comments of that recipe will approve this new version" He goes on to say " which case I turn the other cheek and surrender myself with resignation to a new martyrdom.." And he's Spanish! "Of course, Herráiz [a leading Spanish chef who wrote a book on Gazpacho] is one of those who think that gazpacho is more than a dish, it is a technique, a heresy that certainly will not please the egregious defenders of tradition" So there. Gazpacho Squad return to barracks. Go for it. If you like the result you could, as I think Ms Cadogan should have done, call it something like 'Gazpacho Arrabiata'. The La Comedista recipe includes a dash of dry sherry and 'pimienton choriceros' - sacriledge! I'm a guiri so I claim immunity from The Squad.
19th Aug, 2014
I'm from Spain and we never EVER put passata, tabasco or harissa and sugar. What is more, I read most of the Spanish recipes and assure you that this is a mixture of mexican-spanish food. I found them very strange.
18th Aug, 2015
Me too. Tabasco?!!! Harissa?!!!! SUGAR?????!!!!!! I'm from Andalucia and i know how to do the authentic gazpacho. Obviously, that's not the way. Apologies for my english.
Happy Scoffer
3rd Jul, 2017
Dear socket2001, I wish you would post your recipe for authentic gazpacho, which is what I am searching for :o)
AdeleTheSmell's picture
13th Jul, 2015
I've only had Gazpacho once in Gran Canaria and it wasn't like this. This version reminds me more of Thomasina Miers Prawn Cocktail recipe from Mexican Food Made Simple (minus the tequila & prawns).
8th Jun, 2014
Delicious, with really good texture. BUT...... would recommend half the olive oil and double the Tabasco.
18th Aug, 2015
Absolutely NO


9th Jan, 2017
Can this soup be frozen?
goodfoodteam's picture
16th Jan, 2017
Thanks for your question. Yes, it can. We always put freezing information above the nutrition at the top of the recipe when it is applicable. Hope this helps in future.
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