Prep: 5 mins Cook: 5 mins
A Spanish tomato dip with smoky paprika and a drizzle of sherry vinegar. A great vegan addition to the picnic platter
Nutrition and extra info
- Healthy
- Vegetarian
- Vegan
Nutrition: per serving
- kcal81
- fat7g
- saturates1g
- carbs4g
- sugars2g
- fibre1g
- protein1g
- salt0.1g
Ingredients
Method
Griddle 2 slices of rustic bread for about 2 mins each side until lightly charred. Tear up and put in a blender. Chop 400g very ripe tomatoes and add to the blender with 1 sliced garlic clove, 1-2 tbsp sherry vinegar, 50ml extra virgin olive oil and a pinch of smoked Spanish paprika. Blend until smooth and serve with breadsticks.
Comments, questions and tips