Smoky tomato gazpacho
- Liberty Mendez
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Easy
Prep: 10 mins
Cook: 5 mins
A star rating of 3.6 out of 5.3 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
2 slices wholemeal bread
-
½ tbsp olive oil
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1 tsp dried oregano
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2 garlic cloves
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½ small bunch of basil
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200g roasted red peppers
from a jar
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800g tomatoes
roughly chopped
-
1 tsp caster sugar
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1 tsp white wine
or apple cider vinegar (check the label if vegan)
-
1 tbsp chipotle paste
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Nutrition: Per serving
- kcal104
- fat2g
- saturates0.3g
- carbs16g
- sugars8g
- fibre3g
- protein4g
- salt0.2g
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Method
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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.
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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.
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step 3
Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.
Recipe from Good Food magazine, September 2021
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A star rating of 3.6 out of 5.3 ratings
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