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Speedy Gazpacho

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This speedy gazpacho is the ultimate refreshing vegan dish for warm summer afternoons. By using a clever combination of fresh cucumber and peppers alongside store-cupboard staples like fire-roasted salsa and tinned tomatoes, you can create a vibrant, chilled soup with minimal effort. The addition of fresh coriander and red wine vinegar provides a bright, zesty finish that perfectly balances the smoky notes of the roasted peppers.

Ideal for a light lunch or an elegant starter, this healthy soup is naturally low in fat and packed with vitamins. Preparing it a few hours in advance allows the savoury flavours to meld together beautifully. Serve it in chilled bowls with a drizzle of extra virgin olive oil and some crusty sourdough bread for a delicious, fuss-free meal.

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Ingredients for Speedy Gazpacho

  • 1 English hothouse cucumber (about 350g ), peeled, cut into large chunks

  • 1 large red pepper (about 230g ), halved, seeded, cut into chunks

  • 475ml (or more) bottled tomato juice

  • 1 14 1/60g can diced tomatoes in juice

  • 1 12 1/60g container refrigerated fire-roasted tomato salsa

  • 150g roasted red peppers from jar

  • 1/2 cup coarsely chopped fresh coriander

  • 2 tablespoons red wine vinegar

How to make Speedy Gazpacho

Working in 2 batches and using on/off turns, finely chop cucumber and pepper in processor. Add 475ml tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavours to develop. Mix in more tomato juice by 60ml fuls if too spicy.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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