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Spicy Tomato Gazpacho Recipe

We’ve taken a traditional tomato gazpacho and added a kick of spice with the help of chilli peppers. Deliciously refreshing during a warm summer’s day.

Our spicy tomato gazpacho only requires a handful of ingredients, takes 15 minutes and makes for a refreshing starter during the warmer months. Can be enjoyed alone for lunch or served to friends at a dinner party.  

Time 15 mins

Serves 4

Difficulty Easy


4 Roma tomatoes

1 medium cucumber

1 red bell pepper

½ red onion

1 jalapeno pepper (you can add your favourite chilli pepper though)

420ml canned tomato sauce

2 garlic cloves

Handful of fresh basil

Handful of fresh parsley

120ml water

60ml olive oil

60ml white wine vinegar

2 tbsp lemon juice

2 tbsp balsamic vinegar               

What you'll need...


1. Quarter the Roma tomatoes, de-seed and quarter the pepper, peel and slice the cucumber and cut the red onion in half. Reserve 1 tomato and 2 slices of cucumber.

2. Place the veggies and tomatoes you haven’t reserved for later in a blender. Add the remaining ingredients and 3 tablespoons of the oil. Blend on high until smooth and creamy.

3. Take the reserved ingredients and finely chop them. Toss in a bowl with the extra tablespoon of oil and a pinch of salt. If you have any leftover herbs, add these too. Stir to combine.

4. Pour the soup into bowls and top with the chopped veggies and a crack of fresh black pepper. Enjoy with crusty bread!