A chilled roasted pepper and tomato soup at approximately 60 calories per serving. No cooking beyond a hot grill, and no fat at all.
Grilling the peppers until the skins blacken is what separates this from every ordinary gazpacho. The flesh underneath turns sweet and smoky, and blended with cucumber, celery, garlic, and tomato juice it makes a soup that tastes far richer than its ingredient list suggests. Passed through a sieve it comes out silky rather than rustic. Served ice cold with fresh mint and a celery stick, it comes in at around 60 calories and 1 WW Classic Point.
Recipe Info
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Calories per serving: ~60
Nutrition per Serving (Estimated)
Protein: 2g | Fat: 0.5g | Carbohydrates: 12g | Fiber: 3g
WW Classic Points: Approximately 1 point per serving, matching the original recipe. Note: the original listed 40 calories per serving, which does not reconcile with 600ml of tomato juice plus two peppers and a cucumber; the figure has been recalculated to around 60. This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 red peppers, halved and deseeded
- 1 cucumber, peeled
- 7 celery sticks
- 1 garlic clove, peeled and crushed
- 600ml / 1 pint tomato juice
- 2 teaspoons low-sodium vegetable stock powder
- 1 tablespoon red wine vinegar
- 2 to 3 drops Tabasco sauce
- Salt and freshly ground black pepper, to taste
- A good bunch of fresh mint leaves, to garnish
Instructions
- Blister the peppers. Place the pepper halves skin-side up on a non-stick baking tray and cook under a hot grill until the skins blister and blacken all over.
- Steam and peel. Seal the peppers in a plastic bag and leave to cool. The trapped steam lifts the skins away cleanly. Peel and discard the skins.
- Blend the base. Put the pepper flesh in a food processor with the cucumber, 3 of the celery sticks, the garlic, tomato juice, and stock powder. Reserve the remaining 4 celery sticks for the garnish. Blend until completely smooth.
- Sieve for silkiness. Pass the mixture through a metal sieve, pressing it through with the back of a ladle. This step is what gives the finished soup its texture.
- Season and thin. Stir in the red wine vinegar and Tabasco. Adjust the consistency with a little cold water, then season with salt and black pepper.
- Chill thoroughly. Refrigerate for at least 2 hours. Gazpacho needs to be properly cold, and the flavors deepen as it sits.
- Serve. Ladle into glass dishes or bowls and garnish each with mint leaves and a stick of celery.
Serving Suggestions
- Serve in chilled glasses as a starter on a warm evening
- Add a spoonful of plain Greek yogurt swirled through the top
- Scatter with finely diced cucumber and red pepper for texture
- Pair with a slice of toasted sourdough rubbed with garlic
- Serve in small shot glasses as a canape at a party
Tips and Variations
- Season after chilling as well as before. Cold food consistently tastes less seasoned than warm food
- The original called for 2 tablespoons of stock powder, which is a great deal of salt for four servings. Two teaspoons of a low-sodium powder is plenty alongside the tomato juice
- Skipping the sieve gives a chunkier, more rustic gazpacho if that is what you prefer
- A small deseeded red chilli in place of the Tabasco gives a cleaner heat
- Fresh basil works as well as mint, particularly if you are serving it with bread
Why This Recipe Works
Traditional gazpacho leans on a generous pour of olive oil and a handful of stale bread for body. This version gets its substance from vegetables alone, which is why it holds together at 60 calories with essentially no fat. Roasting the peppers first concentrates their natural sugars into real sweetness, so the soup never tastes thin or raw, and the vinegar and Tabasco keep it sharp enough to be genuinely refreshing rather than merely cold. At 3g of fiber a serving it also does more than a plain tomato juice would.
Storage and Reheating
Store in a covered jug or airtight container in the refrigerator for up to 3 days. The soup may separate slightly on standing, so stir or whisk briefly before serving. This dish is served cold and should not be reheated. It does not freeze well, as the texture turns watery on thawing.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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