Easy Chickpea Gazpacho

Easy Chickpea Gazpacho


12 people made this

Make this chilled summer soup using the freshest veggies! The chickpeas make it more filling than a classic gazpacho. It is not a blender version of gazpacho.


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 capsicum, finely chopped
  • 1/2 yellow capsicum, finely chopped
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • 1 litre tomato juice
  • salt and freshly ground black pepper to taste
  • 1 dash hot pepper sauce, such as Tabasco

Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

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

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Reviews (2)


Altered ingredient amounts. 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! - 29 Sep 2008


Altered ingredient amounts. 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 tabasco. Yummy indeed! - 29 Sep 2008

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