Summer gazpacho recipe

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  • Serves 8 (in miniature glasses)
  • 15mins to prepare
  • 92 calories / serving
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182821 Summer Gazpacho HERO

Try this delicious cold tomato soup with a chilli kick as a refreshing summer starter. It uses the best of summer's in season tomatoes and a great way to cool down.

Place all of the ingredients into a food processor and blend together. Season with salt and pepper and add more Tabasco if required.

After blending pass through a fine sieve for a smooth gazpacho or leave for a coarse gazpacho.

Chef’s suggestion: Serve drizzled with olive oil and sprinkled with finely chopped cucumber. Alternatively sprinkle with shaved or grated parmesan.

For an extra special gazpacho try sprinkling with flaked white crabmeat.

See more Tomato recipes

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  • Ingredients

  • 600g of Baby Plum tomatoes, halved
  • 1kg classic vine tomatoes with the vines removed and cut in half
  • 8 sun dried tomatoes
  • 4 red peppers, halved and deseeded
  • 400ml (13 1/2fl oz) water
  • half a cucumber, chopped
  • 100ml (3 1/2fl oz) dry sherry
  • 100ml (3 1/2fl oz) sherry vinegar
  • 2 cloves garlic, peeled
  • ½ red chilli pepper
  • 1tsp of Tabasco
  • 10 basil leaves
  • ½ dessertspoon of tomato puree
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  • Energy 387kj 92kcal 5%
  • Fat 1.8g 3%
  • Saturates 0.4g 2%
  • Sugars 12.2g 14%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 12.6g Protein 2.8g Fibre 5g


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