Tomato & roasted red pepper gazpacho
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
The king of chilled soups gets a flavour boost with roasted red peppers and avocado.
Ingredients
Roasted red peppers in brine, drained
80 g, drained weight
Tomato
800 g, plum tomatoes, roughly chopped (reserve 2 tbsp seeds)
Cucumber
½ individual, extra large, peeled, deseeded and roughly chopped
Red onion
1 small, roughly chopped
Garlic
1 clove(s), crushed
Vinegar, All Types
2½ tablespoon(s), red wine vinegar
Olive Oil
2 tablespoon(s)
Cherry Tomatoes
100 g, quartered, to serve
Avocado
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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