
Tomato & roasted red pepper gazpacho
3 - 4
PersonalPoints™ 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
Roasted Red Peppers in brine, drained
80 g, drained weight
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
½ medium, peeled, stone removed, diced, to serve