Chilled Andalusian gazpacho

Name: Chilled Andalusian gazpacho
Total time: 15 min
Cuisine: Spanish
Ingredients: 800g ripe tomatoes, roughly chopped; 1 cucumber, peeled and chopped; 1 red pepper, deseeded and chopped; 1 garlic clove, peeled; 3 tbsp rapeseed oil; 2 tbsp red wine vinegar; 150ml cold water; 1 spring onion, sliced

A no cook cold soup of ripe tomatoes, cucumber and peppers, perfect on a hot day.

Time15 min plus chilling
LevelEasy
Costabout £0.90 a head

4 servings

Ingredients

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800 gripe tomatoesroughly chopped
1cucumberpeeled and chopped
1red pepperdeseeded and chopped
1garlic clovepeeled
3 tbsprapeseed oil
2 tbspred wine vinegar
150 mlcold water
1spring onionsliced

Method

1
Put the tomatoes, half the cucumber, the pepper and the garlic in a blender.
2
Add the oil, vinegar and water. Blend until very smooth, then taste and add more vinegar if you like it sharper.
3
Push the soup through a sieve for a silky texture if you have time.
4
Chill for at least 2 hours until properly cold.
120 min
5
Finely dice the rest of the cucumber.
6
Serve the soup in chilled bowls topped with the cucumber, spring onion and black pepper.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.