Chilled Red Pepper and Watercress Gazpacho

Mike Robinson's fabulous variation of this delicious classic soup is swirled with peppery watercress purée to give it a fiery kick
By Mike Robinson
Chilled Red Pepper and Watercress Gazpacho
  • Rating:
  • Serves: 4
  • Prep Time: 25 minutes plus several hrs chilling
  • Effort: easy


For the gazpacho

  • 250 g ripe tomatoes, chopped
  • 2 onions, chopped
  • 2 large red peppers, seeds removed and chopped
  • 1/2 small cucumber, peeled, seeds removed, and chopped
  • 1 small clove garlic
  • 75 g white bread, crusts removed
  • 1 lemon
  • 4 tbsp olive oil
  • 100 ml water
  • splash sherry vinegar
  • ice cubes

For the watercress purée

  • 100 g watercress
  • 50 ml cold chicken stock
  • 1/2 lemon, juice only
  • splash olive oil

To garnish

  • chopped red peppers
  • sprig watercress

Tips and Suggestions

Make sure you serve this soup really cold, with little bowls of chopped cucumber and pepper, and maybe a chopped red chilli if you are feeling adventurous.


1. To make the gazpacho: place all the ingredients in a large bowl, cover and leave to stand in the fridge for several hours.

2. Transfer to a food processor or blender with a few ice cubes and blend until smooth.

3. To make the watercress purée: blanch the watercress in boiling salted water for 20 seconds. Plunge into cold water to refresh. Drain and add the chicken stock, lemon juice and olive oil. Blend in a food processor or blender until smooth then season with salt and pepper.

4. To serve: spoon the gazpacho into a bowl, swirl the watercress purée around and decorate with chopped red pepper and a sprig of watercress.

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