Chilled Spanish tomato gazpacho

Name: Chilled Spanish tomato gazpacho
Total time: 15 min
Cuisine: Spanish
Ingredients: 800g ripe tomatoes, roughly chopped; 1 cucumber, peeled and chopped; 1 red pepper, chopped; 1 garlic clove; 2 tbsp red wine vinegar; 1 tbsp olive oil; 200ml cold water; 15g fresh basil

A cold, fresh summer soup of ripe tomatoes, cucumber and pepper. No cooking and lovely with a squeeze of lemon.

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 pepperchopped
1garlic clove
2 tbspred wine vinegar
1 tbspolive oil
200 mlcold water
15 gfresh basil

Method

1
Put everything except the basil into a blender.
2
Blend for 2 minutes until very smooth. Add a little more water if you like it thinner.
3
Season well with salt and pepper. Add more vinegar if it needs a sharper taste.
4
Chill in the fridge for at least 2 hours. It should be very cold.
5
Serve in bowls with torn basil on top.

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.