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Tomato & roasted red pepper gazpacho

4
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
The king of chilled soups gets a flavour boost with roasted red peppers and avocado.

Ingredients

Karyatis Roasted Red Peppers (in brine)

1 serving(s), drained, 2 peppers

Tomato

800 g, plum tomatoes, roughly chopped (reserve 2 tbsp seeds)

Cucumber

½ individual, peeled, deseeded and roughly chopped

Red onion(s)

1 small, roughly chopped

Garlic

1 clove(s), crushed

Vinegar, All Types

2½ tablespoons, red wine vinegar

Olive Oil

2 tablespoons

Cherry Tomatoes

100 g, quartered, to serve

Avocado pear

½ medium, peeled, stone removed, diced, to serve

Instructions

  1. Put the roasted red peppers, plum tomatoes, cucumber, red onion, garlic and red wine vinegar in a blender with 80ml cold water. Blitz until the mixture is a smooth, thick consistency.
  2. With the motor still running, gradually add the oil in a slow, steady stream, until combined. Season to taste and blitz again to combine.
  3. Strain the soup through a fine sieve into a large bowl or jug, then transfer to the fridge and chill until very cold.
  4. Whisk the cold gazpacho (it may have separated a little during the chilling process), then ladle into bowls. Season and serve topped with the mixed cherry tomatoes, avocado and reserved tomato seeds.

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