Quick gazpacho

Quick gazpacho

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(12 ratings)

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, questions and tips

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25th Jun, 2016
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.
22nd Jun, 2016
Surely this can't have 50 grams of protein in this like the nutrition sector states?
24th Jun, 2015
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).
9th Jul, 2016
I'm afraid this is not a Mexican gazpacho either....or a quick version of it!
11th Aug, 2012
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
26th Jun, 2012
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
8th Mar, 2012
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).
21st Apr, 2011
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!
20th Mar, 2011
Oh I did comment! Duh!
20th Mar, 2011
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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