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.

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.

Serves

2

Calories Per Serving

223 kcal

Macros Per Serving

Fat

15.4 g

of which saturates

2.2 g

Carbohydrates

13 g

of which sugars

12.4 g

Fibre

0 g

Protein

2.6 g

Allergens

none