Gazpacho Spiked with Chilli and Ginger

10:00 pm on 15 December 2003

Serves: 8


  • 2 cucumbers, peeled, seeded and roughly chopped
  • 4 large ripe tomatoes roughly chopped
  • 2 small shallots or 1 small red onion
  • 2 red chillis seeded
  • 4 cloves garlic
  • 2tsp finely chopped fresh ginger
  • 130mls rice wine vinegar
  • juice of 1 lemon
  • 25mls kikoman soya sauce
  • 2tbs worcestershire sauce
  • 1tbs sambal oelek
  • 200mls extra virgin olive oil
  • maldon salt and freshly milled pepper
  • 2tbs coriander leaves
  • 3tbs mint leaves
  • 2tbs basil leaves


Combine the cucumbers, tomatoes, shallot or onion in a blender and puree

Add the chillis, garlic, and ginger and puree again

Add the vinegar, lemon juice, soy sauce, worcestershire sauce, sambal and olive oil and fold in gently

Season to taste with salt and pepper

Add chopped basil, coriander and mint

Adjust the seasonings - hot, salt, sour, sweet.

Transfer to a bowl and cover, refrigerate for 4 to 6 hours to allow the flavours to develop

To serve, pour into chilled bowls and top each with a dollop of soured cream or natural yoghurt blended with a little coriander

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