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Smoky Spanish tomato & garlic dip

Smoky Spanish tomato and garlic dip

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A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A Spanish tomato dip with smoky paprika and a drizzle of sherry vinegar. A great vegan addition to the picnic platter

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal81
fat7g
saturates1g
carbs4g
sugars2g
fibre1g
protein1g
salt0.1g
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Ingredients

Method

  • STEP 1

    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.

Goes well with

Recipe from Good Food magazine, August 2016

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Overall rating

A star rating of 4.8 out of 5.4 ratings
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