Hello hungry peoples,

I love a gazpacho but I think it is silly that people limit it to a cold option. It is also delicious hot and it really simplifies things when you can make a batch, eat the first one hot and then have the leftovers in the traditional chilled manner. The use of chile gives it a little kick but this recipe is mild enough that the kids can eat it too. Especially when you serve it with a side of my Sizzler copycat parmesan toast (coming next week!). This is also vegetarian and calory friendly for the health concious. Let’s get into it!

Aside: If you are having trouble making the flavours of your soup pop it needs more salt and/or butter. You really need to season to taste but don’t be scared to push it a little. It makes a huge difference.


Prep time: 5 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: Serves 4
Calories per serving: 132 


  • 2 capsicums
  • 2 onions
  • 1 jar passata (700 g)
  • 1 bunch shallots
  • 1 chile
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 2 tbsp chicken stock powder
  • 1 cup water
  • 1 tbsp salt

Tools: Blender

Cooking Directions

  1. Put the 2 onions, 2 capsicum and chile in a food processor and blitz them.
  2. Fry the mix in 50 g of butter.
  3. Add the passata, 2 tbsp chicken stock, 1 cup of water, 1 tbsp salt, 1 tsp paprika and 1/2 tsp cayenne pepper.
  4. Bring to  simmer and let the flavours develop (about 20 minutes).
  5. Chop shallots and sprinkle on top. That’s it, you’re done!

Difficulty: Easy peasy

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