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Photo of Red pepper gazpacho with cucumber & tomato salsa by WW

Red pepper gazpacho with cucumber & tomato salsa

6
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Red pepper

2 medium, halved and deseeded

Olive Oil

2 teaspoon(s)

Tomato

600 g

Cucumber

1 portion(s), medium

Garlic

1 clove(s)

Vegetable stock cube

1 cube(s)

Tomato Purèe

1 tablespoon(s), level

Vinegar, All Types

½ teaspoon(s)

White pitta bread

4 medium

Basil, fresh

2 tablespoon(s)

Tomato

2 large

Cucumber

1 portion(s), medium

Spring Onions

2 medium, chopped

Instructions

  1. Heatr a grill to high. Halve and deseed the peppers, put on a foil-lined tray and grill for 10 minutes until charred. Cool and remove the skin. Put the peppers in a blender with the olive oil, tomatoes, cucumber, garlic, tomato puree, 300ml chilled vegetable stock, red wine vinegar and blend until smooth.
  2. make a salsa made up of 2 tomatoes, 40g cucumber, 2 chopped spring onions, and some torn basil.
  3. Serve the soup in bowls with crushed ice, salsa and 1 pitta bread each.

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