Chickpea Gazpacho

    30 min

    Make this chilled summer soup after you've returned from your local market - in other words, use the freshest veg! The chickpeas make it more filling than a classic gazpacho.

    21 people made this

    Serves: 10 

    • 5 large plum tomatoes, diced
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1 stalk celery, diced
    • 1 cucumber - peeled, seeded and diced
    • 2 spring onions, chopped
    • 1/2 red onion, finely chopped
    • small handful chopped fresh parsley
    • 1/2 red pepper, finely chopped
    • 1/2 yellow pepper, finely chopped
    • 1/2 lemon, juiced
    • 1 clove garlic, minced
    • 1 (1L) bottle tomato juice
    • salt and freshly ground black pepper to taste
    • 1 dash hot pepper sauce, such as Tabasco

    Prep:30min  ›  Ready in:30min 

    1. In a large glass bowl, combine all ingredients. Chill in the refrigerator at least 2 hours before serving.

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    Reviews in English (8)


     -  08 Jan 2013


    I added less tomato juice for a more hearty version of typical gazpacho and doubled all spices including the hot sauce. Try topping your soup with a mix of sour cream and chipotle tabasco. Yummy indeed!  -  24 Jul 2006  (Review from Allrecipes US | Canada)


    I made this for our weekly "soup day" at work and it was a hit. I modified the recipe as I went along; I only put about a half onion, I added a can of mixed beans, I put waaaay more spice than suggested. Prep was a bit long but it was worth it. Hope this helps!  -  01 Aug 2005  (Review from Allrecipes US | Canada)