Ben O’Donoghue’s gazpacho soup

  • serves 4
  • Easy

Chef Ben O'Donoghue's ice-cold gazpacho soup is made from vine tomatoes, bashed thyme, a little brown sauce, red chillies for heat, lime juice, coriander leaves, cubes of ciabatta and a glug of Spanish olive oil.



  • tomatoes on the vine 2 x 450g boxes, roughly chopped
  • red peppers 2, chopped
  • cucumber 1
  • thyme 1 bunch
  • red chillies 2, chopped
  • garlic 2 cloves, chopped
  • ciabatta 1 loaf, cubed
  • limes 2
  • sherry vinegar 1 tbsp
  • Tabasco sauce
  • HP sauce
  • Spanish olive oil
  • coriander leaves to serve 


  • Step 1

    Put the tomatoes and peppers in a large bowl. Peel and chop the cucumber but don’t take the seeds out as these will add more juice. Add them to the bowl.

  • Step 2

    Bash the thyme with the back of a knife and add the sprigs to the bowl, along with the chillies, garlic and ciabatta. Add a good handful of salt – because the soup is cold you need more seasoning to bring out the flavour.

  • Step 3

    Using your hands, squeeze everything together until you have a thick paste. Add 250ml of very cold water or a cup of crushed ice and leave for a few minutes.

  • Step 4

    Roll the limes on the work surface until they are very soft and warm (this helps them release more juice), then add the lime juice and the sherry vinegar to the gazpacho. 5 If you have a food mill (see above left), now’s the time to use it, as it will extract all the liquid, holding back all the vegetable pulp (which you can then chuck). Otherwise, a blender and a sieve will do. Add Tabasco and HP sauce to taste, then sprinkle with coriander leaves and dress with olive oil.