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

Tomato & roasted red pepper gazpacho

4
4
4
SmartPoints value per serving
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.

You might like

Start eating better than ever!

Find your plan