Red pepper gazpacho with cucumber & tomato salsa
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Red pepper
2 medium
Olive Oil
2 teaspoon(s)
Tomato
600 g
Cucumber
1 serving(s),
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 serving(s),
Spring Onions
2 medium
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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