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    Chilled gazpacho

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    Chilled gazpacho

    • Preparation time: 10 minutes plus chilling
    • Total time: 10 minutes 10 minutes

    Serves: 4


    1kg ripe tomatoes, roughly chopped
    5 salad onions, chopped
    1 garlic clove, chopped
    1 essential Waitrose cucumber portion, chopped
    1 tsp sherry vinegar
    1 tsp Bart Sweet Smoked Paprika
    1 red pepper, deseeded and finely diced
    1 tbsp olive oil
    ½ Waitrose Stonebaked Baguette, to serve, optional


    1. Place the tomatoes, salad onions, garlic and cucumber in a blender and whizz until finely blended. Pour into a large bowl, stir in the sherry vinegar and paprika, and chill in the fridge until ready to serve.

    2. Ladle into bowls and top with the red pepper, a drizzle of olive oil and a grinding of black pepper. Serve with the crusty baguette, if desired.

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