Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Gazpacho
Served ice-cold in summer, this refreshing soup brings out the very best flavour from vine tomatoes
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Ready in 60 minutes
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Cooking time No time at all
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Prep time 15 minutes plus chilling time
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Serves 4
Ingredients
- 300 g vine-ripened tomatoes
- 1 clove of garlic
- 0.5 jar marinated sundried peppers in olive oil, drained
- 2 tbsp sherry vinegar
- 150 ml Italian passata
- 60 g black pepper and sea salt croutons
- 80 g cucumber, cut into very thin slivers
- 1 red chilli, deseeded and cut into very thin slivers
- 75 g onion, finely diced
Method
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1
Put the tomatoes, garlic, peppers, vinegar and passata into a food processor or blender and whizz until smooth.
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2
Pour in 500ml cold water and whizz again, adding more water to adjust the thickness to your taste. Season with freshly ground black pepper, transfer to a large jug and chill in the fridge for 30 minutes to 2 hours.
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3
To serve, divide between bowls, scatter over the croutons and top with the cucumber, chilli and onion.
