Kosher gazpacho with croutons recipe

  • Serves 6
  • 15mins to prepare, plus 1-2hrs for chilling and 10mins to cook
  • 192 calories / serving
  • Healthy
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Combine all the ingredients in a food processor and blend until smooth. Leave in the refrigerator to allow the flavours in infuse and the mixture to cool. Pour into bowls and chill well.

To make the croutons, preheat the oven to 200°C/400°F/Gas mark 6.

Place the bread cubes on an oven tray. Bake for 10 minutes and remove.

To serve the stylish way: Garnish with crispy croutons, fresh basil and a drizzle of extra virgin olive oil.

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  • Ingredients

  • 2 garlic cloves, peeled and chopped
  • 2 slices of brown bread
  • 900g sweet ripe tomatoes, peeled and deseeded
  • 2 cucumbers, cut in half and deseeded
  • 2 red peppers, deseeded and chopped
  • 4 tablespoons fresh basil
  • 570ml tomato juice or passata
  • pinch of sugar
  • salt
  • freshly ground black pepper, to taste
  • For the croutons

  • 4 slices of thick brown bread, cut into cubes
  • To garnish

  • croutons
  • 6 tablespoons fresh basil
  • drizzle of extra virgin olive oil
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  • Energy 812kj 192kcal 10%
  • Fat 3.7g 5%
  • Saturates 0.6g 3%
  • Sugars 16.7g 19%
  • Salt 1.2g 19%

of the reference intake
Carbohydrate 33.8g Protein 7g Fibre 7.3g

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