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Smoky tomato gazpacho in two bowls

Smoky tomato gazpacho

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

Pack in the goodness with this speedy smoky gazpacho soup, it's healthy, low in fat and calories, yet full of flavour. Garnish with basil leaves to serve

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal104
fat2g
saturates0.3g
carbs16g
sugars8g
fibre3g
protein4g
salt0.2g
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Ingredients

  • 2 slices wholemeal bread
  • ½ tbsp olive oil
  • 1 tsp dried oregano
  • 2 garlic cloves
  • ½ small bunch of basil
  • 200g roasted red peppers from a jar
  • 800g tomatoes, roughly chopped
  • 1 tsp caster sugar
  • 1 tsp white wine or apple cider vinegar (check the label if vegan)
  • 1 tbsp chipotle paste

Method

  • STEP 1

    Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.

  • STEP 2

    Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.

  • STEP 3

    Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.

Goes well with

Recipe from Good Food magazine, September 2021

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