Smoky Spanish tomato and garlic dip
Serves 8
Easy
Prep:
Cook:
A Spanish tomato dip with smoky paprika and a drizzle of sherry vinegar. A great vegan addition to the picnic platter
Skip to ingredients
- 2 slices of rustic bread
- 400g very ripe tomatoes
- 1 sliced garlic clove
- 1-2 tbsp sherry vinegar
- 50ml extra virgin olive oil
- pinch of Spanish smoked paprika
- breadsticks
Nutrition: per serving
- kcal81
- fat7g
- saturates1g
- carbs4g
- sugars2g
- fibre1g
- protein1g
- salt0.1g
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.
