Recipes › Lunch

• Lunch
• 15 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegetarian

Gazpacho

Chilled Spanish tomato, pepper and cucumber soup.

Calories

270

Protein

11 g

Carbs

23 g

Fat

16 g

Per serving. Makes 4 servings.

Ingredients

• 1 kg Tomato
• 1 Red bell pepper
• 1 Cucumber
• 1 Garlic
• 60 g Sourdough bread
• 3 tbsp Olive oil
• 2 tbsp Red wine vinegar
• 1 g Salt
• 4 Eggs

Contains: Cereals containing gluten, Eggs, Sulphites. Always check the labels of what you buy.

Method

1. Roughly chop the tomatoes, deseed and chop the pepper, and peel the garlic. Set aside a quarter of the cucumber and chop the rest. Tear up the bread.
2. Blend the tomatoes, pepper, chopped cucumber, garlic, bread, oil, vinegar and salt until very smooth. Sieve it for a silkier soup.
3. Chill for at least 2 hours.
4. Meanwhile, boil the eggs for 9 minutes, cool, peel and chop. Dice the remaining cucumber.
5. Serve the soup very cold, topped with the egg and cucumber.

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