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Gazpacho

Gazpacho

A star rating of 3 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus chilling
  • Easy
  • Serves 8

Make this Spanish-style cold tomato soup for a crowd-pleasing, vegetarian starter. It delivers one of your five-a-day and is a go-to for hot summer days

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal134
fat10g
saturates1g
carbs11g
sugars6g
fibre1g
protein2g
low insalt0.48g
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Ingredients

  • 1 red onion , chopped
  • 2 garlic cloves , finely chopped
  • 1 red pepper , deseeded and chopped
  • 4 ripe tomatoes , chopped
  • 1 slice white bread , crusts removed and torn
  • 500ml passata
  • 300ml / half pint vegetable stock
  • 5 tbsp olive oil , plus extra
  • 4 tbsp wine vinegar
  • 1 tsp Tabasco or harissa
  • 1 tsp sugar
  • basil leaves , to serve

Method

  • STEP 1

    Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.

  • STEP 2

    To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

Recipe from Good Food magazine, July 2011

Goes well with

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A star rating of 3 out of 5.15 ratings
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