Preparation time is 1hours 10minutes
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 300grams tomatoes
- 100grams roasted red capsicums, drained
- 1 clove garlic, peeled and minced
- 2tablespoons sherry vinegar
- 2/3 cup passata
- 1 medium red chilli, sliced
- 1 small red onion, peeled and finely diced
- 1/4 medium cucumber, finely sliced
- 1 pinch cracked black pepper
Nutrition per serving
242kJ / 58Cal
242 Kilojoules or 58 Calories
3% of daily energy intake*
Protein
1.8grams
Fat
1.7grams
Carbs
8.0grams
Sugars
6.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This spicy gazpacho is fiery but chilled, the perfect lunch option on a warm summer day.
Method
Step 1 of 3
Place the tomatoes, red capsicums, garlic, sherry vinegar, passata and red chilli in a blender and blitz until smooth.
Step 2 of 3
Add 500ml of cold water and blend to your desired consistency. Season with black pepper and salt if desired, cover and chill in the fridge for 1 hour.
Step 3 of 3
Serve in bowls with cracked black pepper, finely sliced cucumber and diced onion on top.
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