Gazpacho
Chilled blended tomato, pepper and sherry vinegar — gazpacho's cooling soul, made speedy.
- Total
- 20 min
- Serves
- 4
Andalusia's chilled tomato soup, the speedy way: passata blended with red pepper, chilli, garlic, sherry vinegar and lime into a cold, bright, refreshing bowl. Quick gazpacho skips the chopping but keeps the soul — vivid, tangy and cooling. Serve it ice-cold on a hot day and watch a heatwave back down.
Ingredients
- 250g Passata
- 1 chopped Red Pepper
- 1 chopped Red Chilli
- 1 clove peeled crushed Garlic
- 1 teaspoon Sherry vinegar
- Juice of 1/2 Lime
Instructions
- In a blender (or with a stick blender), whizz together the passata, red pepper, chilli, garlic, sherry vinegar and lime juice until smooth.
- Season to taste.
- Serve with ice cubes.
Nutrition (per serving)
- Calories
- 40
- Protein
- 1.5 g
- Fat
- 0.5 g
- Carbs
- 9 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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