Name: Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1000 g Tomato chopped; 1 medium Red pepper(s) chopped; 1 small Red onion(s) chopped; 2 clove(s) Garlic; 2 individual Cucumber peeled; 80 g Kelkin Gluten Free Sourdough Bread; 2 tablespoons Vinegar, All Types; 1 tablespoons Olive Oil

Skip to main content Skip to footer

Join WW today and gain full access to all of our recipes and meal plans. Sign up today!

Ingredients

Tomato

1000 g, chopped

Red pepper(s)

1 medium, chopped

Red onion(s)

1 small, chopped

Garlic

2 clove(s)

Cucumber

2 individual, peeled

Kelkin Gluten Free Sourdough Bread

80 g

Vinegar, All Types

2 tablespoons

Olive Oil

1 tablespoons

Instructions

In a food processor, blitz the tomatoes, pepper, onion and garlic until smooth. Roughly chop one and half cucumbers, then add to the food processor and blitz until smooth.
Strain the mixture over a large bowl, pressing with the back of a spoon to extract as much liquid as you can. Discard the solid remains.
wipe the food processor clean. Return the tomato mixture, add the bread and vinegar and blitz until combined. Chill in the fridge for at least an hour.
Roughly chop the remaining cucumber. Stir the gazpacho if it has separated, divide between bowls and season to taste. Serve topped with cucumber, drizzled with olive oil and seasoned with black pepper.

Notes

Use perfectly ripe tomatoes for this. If possible, buy them a few days in advance and allow them to ripen at room temperature.

Gazpacho

Ingredients

Instructions

Notes

You might like

Tomato & basil omelette

French berry overnight oats

Easy vegetable soup

Banana pancakes

Chunky chips

0% fat natural Greek yogurt with fruit

Start eating better than ever!