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Healthy gazpacho (chilled Spanish soup)

This zingy cool Spanish soup recipe will certainly perk you up on a hot day. Its low calorie and contains 2 of your 5-a-day per serving.

Serves 2

Prep Time 10 min

Cooking Time N/A


    • 1 spring onion, trimmed and roughly chopped
    • 4 tomatoes, roughly chopped
    • ½ red pepper, deseeded and roughly chopped
    • 1/3 cucumber, peeled and roughly chopped
    • 1 small garlic clove, peeled and crushed
    • Small handful basil leaves
    • Juice ½ lemon
    • 1tbsp extra-virgin olive oil
    • 4 ice cubes
    • 50g feta, crumbled, to serve


  1. Put the spring onion, tomatoes, red pepper, cucumber, garlic and the basil leaves, reserving a few to garnish, in a blender and blitz for around 2 min until completely smooth.
  2. Add the lemon juice, olive oil and some freshly ground pepper, and stir to mix. Taste and adjust the seasoning. If the soup seems too thick, add a couple of tablespoons of water and stir through.
  3. Chill 2 bowls, add 2 ice cubes to each, then divide the soup between them. Sprinkle over the feta, then garnish with the reserved basil.

COOK’S TIP: For a sharper taste, replace the lemon juice with 2tbsp red wine vinegar.

Adapted from The Balance Diet by Jennifer Irvine founder of

Nutrition per serving

Read more on how we calculate nutrition.
181 6.2g 12g 4.5g 3.7g 8.2g 0.6g 153mg 8.4g 1.6mg

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