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Wee Gazpacho

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This refreshing wee gazpacho is a vibrant, vegan dish that introduces younger palates to the bright flavours of Mediterranean cuisine. Using ripe tomatoes, crisp cucumber, and sweet peppers, it offers a wealth of vitamins in every spoonful. The natural sweetness of the vegetables is balanced with a hint of lemon and vinegar, creating a savoury chilled soup that is as nutritious as it is colourful.

Ideal for a quick lunch or a healthy snack, this homemade soup is particularly cooling during the warmer months. It is designed with children in mind, providing a smooth texture with just enough character to keep it interesting. Serve it alongside some crusty wholemeal bread or as a simple stand-alone starter for a family meal.

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Ingredients for Wee Gazpacho

  • 4 ripe tomatoes

  • 1 large garlic clove

  • 1 cucumber, peeled, seeded and chopped

  • 2 celery stalks, chopped

  • 1/2 red or maui onion, chopped

  • 1/2 pepper, red, yellow or orange

  • 2 tablespoons red wine or balsamic vinegar

  • 1 teaspoon lemon juice

  • 1 tablespoon olive oil

  • 1 teaspoon salt

How to make Wee Gazpacho

Place all the ingredients in a food processor and puree until smooth (you want tiny pieces of vegetables to remain, but small enough for little ones to swallow).

Serve (it's delicious served chilled too).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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