Recipe byThe ZestyPlate Kitchen
A refreshing no-cook chilled Spanish soup of passata, red pepper, chilli and garlic, sharpened with sherry vinegar and lime. Ready in minutes.
This is gazpacho in its quickest form: no cooking, just ripe tomatoes, pepper and a little chilli blitzed smooth and served properly cold. It takes minutes to put together and is exactly what you want when it is too hot to cook. Pour it over ice and you have summer in a glass.
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Prep 10 min
Total 10 min
Easy
Scale:
- 250g Passata
- 1 chopped Red Pepper
- 1 chopped Red Chilli
- 1 clove peeled crushed Garlic
- 1 teaspoon Sherry Vinegar
- Juice of 1/2 Lime
Preparation
- In a blender, or using a stick blender, whizz the passata, red pepper, chilli, garlic, sherry vinegar and lime juice together until smooth. Season to taste, then serve over ice cubes.
Tips from the ZestyPlate Kitchen
- Use ripe, full-flavoured tomatoes, or a good passata, since the soup tastes only as good as what goes in.
- Chill it thoroughly before serving. Gazpacho should be properly cold, not just cool.
- Blend it completely smooth, or stop a little short if you prefer some texture.
- Taste at the end and adjust the vinegar and lime to sharpen and balance it.
Frequently Asked Questions
Yes. Gazpacho is always served chilled, often over ice, and the cold is a big part of why it is so refreshing.
Easily. It keeps for a couple of days in the fridge and the flavour deepens as it sits. Stir it before serving.
Diced cucumber or pepper, a few croutons, a drizzle of olive oil or some torn herbs all add texture and colour.
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