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    Fiery Tomato Gazpacho

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    Fiery Tomato Gazpacho

    A brilliant make-ahead light lunch or supper. This soup benefits from a few hours’ chilling in the fridge - the longer you chill it, the more fiery it will be.

    • Preparation time: 15 minutes, plus chilling
    • Total time: 15 minutes, plus chilling 15 minutes

    Serves: 4


    • 1 slice white bread, about 50g
    • 2 tbsp sherry vinegar
    • 10 ripe tomatoes, peeled, deseeded and roughly chopped
    • ½ cucumber, peeled and roughly chopped, plus extra to serve (optional)
    • 1 red chilli, deseeded and roughly chopped
    • 1 tbsp Waitrose Cooks’ Ingredients Sundried Tomato Paste
    • 2 tbsp black olives, stoned and sliced
    • 15g pack fresh chives, snipped
    • 4 tbsp sour cream
    • Breadsticks, to serve


    1. Tear the bread, including the crust, and place in a blender. Sprinkle over the sherry vinegar.
    2. Add the chopped tomatoes and cucumber, along with the chilli and sundried tomato paste, and whizz until smooth – you may have to do this in 2 batches.
    3. Add 300ml cold water and blitz again – you can adjust the amount to make the soup thicker or thinner to suit your taste. Season, then cover and chill.
    4. Ladle into bowls, drizzle a tablespoon of sour cream over each, then top with olives, chopped cucumber (if using) and chives, and serve with breadsticks.

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