Gazpacho Recipes

Ingredients :

500g

1

1

1

2

1

2 tbsp

1/4 tsp

1/4 cup

100ml

450g

1 cup

1 tbsp

2

ripe tomatoes

cucumber, chopped

red capsicum, seeded and chopped

small green capsicum, seeded and chopped

cloves garlic, crushed

small red onion, chopped

chopped fresh mint

Tabasco

red wine vinegar

virgin olive oil

can crushed tomatoes

chicken stock

olive oil

thick slices white bread, crusts removed, cut into 1cm cubes

shredded fresh mint leaves, to garnish

finely diced avocado, to garnish

1. Score a cross in the base of the tomatoes, then place in a bowl of boiling water for 10 seconds.
2. Plunge into cold water and peel the skin away from the cross.
3. Cut into four.
4. Place the tomato, cucumber, capsicums, garlic, onion, mint, Tabasco, vinegar and virgin olive oil in a food processor and process until roughly combined.
5. Transfer to a bowl and stir in the crushed tomatoes, stock and 1 cup (250ml) water.
6. Refrigerate for 3 hours, or until cold.
7. Heat the oil in a small frying pan over medium heat, add the bread and cook for 3-5 minutes, or until golden and crisp.
8. Garnish the soup with mint, croutons and avocado.

Serves 4-6

Protein 3g

Fat: 20g

Carbohydrate: 10g

Dietary Fibre: 3g

Cholesterol: 0mg; 953kJ (228cal)

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