Smoky Spanish tomato and garlic dip
- Preparation and cooking time
- Serves 8
A Spanish tomato dip with smoky paprika and a drizzle of sherry vinegar. A great vegan addition to the picnic platter
- 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.