Chilled gazpacho

Chilled gazpacho

This chilled tomato soup is blended with cucumber, salad onions and garlic, topped with with red peppers, black pepper and serve with a crusty baguette.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook-
  • Total time10 mins
  • Pluschilling

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Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

930kJ/ 220kcals

Fat

5.2g

Saturated Fat

0.9g

Carbohydrates

36.9g

Sugars

11.9g

Fibre

5.2g

Protein

6.5g

Salt

0.6g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating