Summer gazpacho

Summer gazpacho recipe

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For summer days when the thought of getting behind the stove is too much to bear, this chilled Spanish soup makes the most of this season’s bounty. Using a mix of sweet vine and baby tomatoes, red pepper and cooling cucumber chunks, this vibrant gazpacho makes a refreshing veggie-friendly midweek supper. See method

  • Serves 2
  • 10 mins to prepare
  • 155 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 1 tbsp white wine vinegar
  • 30g (1oz) white bread, torn into pieces
  • 1 red pepper, seeded and diced
  • 1/2 cucumber, peeled and cut into chunks
  • 300g (10 1/2oz) large tomatoes on the vine, halved and seeded
  • 150g (5 1/4oz) mixed baby tomatoes, plus 6 extra to serve
  • 1/2 red chilli, seeded and quartered
  • 1/2 red onion, peeled and roughly chopped
  • 1 small garlic clove, peeled
  • handful fresh thyme leaves, chopped
  • 100g (3 1/2oz) ice cubes
  • few drops Tabasco (optional)
  • 2 tsp extra-virgin olive oil, to serve
  • crusty bread, to serve (optional)

Each serving contains

  • Energy

    655kj
    155kcal
    8%
  • Fat

    5g 7%
  • Saturates

    1g 4%
  • Sugars

    15g 17%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 15.1g Protein 5.4g Fibre 6.7g

Method

  1. In a small bowl, mix the vinegar with 50ml (1 3/4fl oz) cold water and 1/2 tsp salt. Put the bread in the vinegar mix to soak and set aside.
  2. Meanwhile, put the pepper, most of the cucumber, the large and baby vine tomatoes, chilli, onion, garlic and most of the thyme leaves in a blender. Add the soaked bread, the ice and the Tabasco (if using) and blend until smooth. If you prefer a chunkier soup, blitz briefly in a food processor. Season to taste.
  3. Divide between 2 bowls. Chop the 6 remaining baby tomatoes and scatter over the soup. Top with the remaining chopped thyme and cucumber, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread, if you like.

Freezing and defrosting guidelines

Transfer the soup to a freezer-safe container and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight and add a splash of water to loosen, if necessary.

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