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Moroccan style gazpacho

Moroccan style gazpacho

This veggie chilled soup pairs juicy British tomatoes with Moroccan style spices and crispy chickpeas - it makes a refreshing lunch on a hot summer's day

  • Feeds 6Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    1238kj 298kcal
  • Fat
    Med 28%
  • Saturates
    Med 23%
  • Sugar
    Low 10%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 21g


  • 5 tbsp Co-op extra virgin olive oil
  • 1 tsp each cumin seeds, ground coriander, ground cinnamon and smoked paprika
  • 2 garlic cloves, crushed
  • Pinch chilli flakes (optional)
  • 1 tbsp Co-op tomato purée
  • 2 tbsp sherry vinegar
  • 75g white bread, torn
  • ½ cucumber, peeled
  • 2 x 400g packs Co-op vine ripened tomatoes
  • 280g jar grilled peppers in olive oil, drained
  • 400g can chick peas, drained and rinsed
  • 2 tbsp Co-op olive oil
  • 2 tsp ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp smoked paprika
  • 75g Co-op Feta, crumbled
  • 6 mint leaves, shredded (optional)


  1. Heat the oil in a pan over a low heat, fry the spices, garlic, chilli (if using) and tomato purée for 3-4 mins, then set aside
  2. Drizzle the vinegar over the bread to soak in
  3. Put the cucumber in a blender with the tomatoes, peppers, spiced oil and bread
  4. Add 200ml cold water (more if necessary), season, and blend until smooth
  5. Sieve into a jug. Season, cover, then chill for at least 2 hours

For the topping:

  1. 30 mins before serving, dry the chick peas on kitchen paper, then toss with the oil and spices
  2. Fry over a medium-high heat for 8-10 mins, until golden and crisp
  3. Leave to cool on a plate lined with more paper
  4. When the soup is chilled, ladle into bowls and serve sprinkled with the chick peas, Feta — and mint, if using