Photo of Virgin Mary gazpacho by WW

Virgin Mary gazpacho

Points® value
Total Time
30 hr 45 min
15 min
30 hr 30 min



1 large

Carrots, raw

2 medium


800 g


2 clove(s)

Thyme, Fresh

2 sprig(s)

Olive Oil

1 tablespoon(s)

Vegetable stock cube

2 cube(s)

Tomato Purèe

2 tablespoon(s), level

Worcestershire Sauce

2 teaspoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Hot Pepper Sauce (Tabasco)

1 teaspoon(s)

Celery, Raw

1 stick(s)


1 medium, wedged


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Thickly slice 1 onion and arrange in a single layer in a large roasting tin. Scatter over 2 thinly sliced carrots and 800g halved or quartered mixed tomatoes, then nestle 2 unpeeled garlic cloves and 2 sprigs fresh thyme among the veg. Season, drizzle over 1 tablespoon olive oil and roast for 30 minutes until the onion is tender.
  2. Remove and discard the thyme, and transfer all the veg to a large pan. Squeeze the garlic flesh from the skins and add to the pan along with 650ml vegetable stock (made with 2 stock cubes, 2 tablespoons tomato purée, Worcestershire sauce, juice of ½ lemon, and 1 teaspoon Tabasco sauce. Bring the mixture to a simmer, then remove from the heat. Using a stick blender, blitz the soup until smooth,then transfer to a large jug. and chill in the fridge until ready to serve.
  3. Ladle the soup into bowls, scatter over 1 thinly sliced celery stick and a few celery leaves, then season and serve with lemon wedges on the side.
  4. If it’s a hot day, add some ice cubes to the soup when serving.


The soup can be frozen in an airtight container for up to 3 months.