Super-simple fridge gazpacho - from Mimi Spencer's Fast Beach Diet

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Serves: 2



  • 6 ice cubes optional

  • 1 red pepper deseeded and coarsely chopped

  • 300g red tomatoes, ideally a mix of varieties

  • ½ cucumber roughly chopped

  • 1 red chilli deseeded and roughly chopped

  • 1 garlic clove

  • 2 spring onions sliced

  • 2 tbsp red wine vinegar

  • 1 tbsp good olive oil

  • salt and pepper to taste


  1. Purée all the vegetables together – raw – in a food processor until smooth.
  2. Add vinegar, olive oil, ice, salt and pepper and quickly blitz again.
  3. Serve cold – with ice cubes floating in it if you wish – with more finely diced cucumber, tomato and spring onion. Gazpacho does not freeze well, so make it on the day and serve fresh.

Handy Hint

113 calories per portion.
As fine a summer soup as you could imagine. It matters that the tomatoes are ripe and flavourful. It matters that you eat this fresh from the fridge. After that, nothing else matters at all.

Additional Information

  • tomato

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