Tomato & roasted red pepper gazpacho
Roasted Red Peppers in brine, drained
80 g, drained weight
800 g, plum tomatoes, roughly chopped (reserve 2 tbsp seeds)
½ individual, peeled, deseeded and roughly chopped
1 small, roughly chopped
1 clove(s), crushed
Vinegar, All Types
2½ tablespoons, red wine vinegar
100 g, quartered, to serve
½ medium, peeled, stone removed, diced, to serve
- 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.
- With the motor still running, gradually add the oil in a slow, steady stream, until combined. Season to taste and blitz again to combine.
- Strain the soup through a fine sieve into a large bowl or jug, then transfer to the fridge and chill until very cold.
- 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.