Gazpacho

Gazpacho is a chilled soup originating in Spain and an ideal low-calorie summer meal appealing to vegetarians and meat-lovers alike. It is dead-simple to make (with the added advantage that you make it in advance) and its fresh flavours simply cannot be beaten. You can have a little fun with your garnishes – avocados are a great option, making the dish more filling and substantial. As for the tomatoes – buy the best organic ones you can afford.

Serves 2

Calories per serving = 223 kCal

Macros per serving:

  • FATS – 15.4g
    • of which saturates 2.2g
  • CARBS – 13g
    • of which sugars 12.4g
  • PROTEIN – 2.6g

Ingredients:

5-6 tomatoes, chopped
¼ red onion, roughly chopped
¼ cucumber, peeled and roughly chopped
½ red pepper, roughly chopped
1 clove garlic, peeled and roughly chopped
1 TB olive oil, plus additional teaspoon to drizzle
1 TB sherry vinegar
salt and pepper
garnishes of your choice (we used slices of avocado, cayenne pepper & diced red onion)

Method:

  1. Simply place all the ingredients into your blender and blend to your liking. Some like it chunky, others like it smooth. (Some people blend until semi-smooth, then remove half and blend the remaining to smooth – then combine with the chunky half – entirely up to you.)
  2. Season to taste and divided between two bowls, drizzle with a little olive oil and garnish as you wish.

 

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