Tomato & roasted red pepper gazpacho

Name: Tomato & roasted red pepper gazpacho
Prep time: 20 min
Cook time: PTnullM
Total time: 20 min
Yield: 4 servings
Ingredients: 1 serving(s), drained Karyatis Roasted Red Peppers (in brine) 2 peppers; 800 g Tomato plum tomatoes, roughly chopped (reserve 2 tbsp seeds); 0.5 individual Cucumber peeled, deseeded and roughly chopped; 1 small Red onion(s) roughly chopped; 1 clove(s) Garlic crushed; 2.5 tablespoons Vinegar, All Types red wine vinegar; 2 tablespoons Olive Oil; 100 g Cherry Tomatoes quartered, to serve; 0.5 medium Avocado pear peeled, stone removed, diced, to serve

SmartPoints® value per serving

Total Time

20 min

Prep

20 min

Serves

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

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.

Tomato & roasted red pepper gazpacho

Ingredients

Instructions

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