• 1 red pepper, diced
  • 1 green pepper, diced
  • 1 medium cucumber, diced
  • 2 x 440g jubilee vine tomatoes, diced
  • 100g slightly stale crusty white bread, torn into small pieces
  • 2 cloves garlic, crushed
  • 125ml extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 7g mint leaves, finely shredded, to serve


  1. 1

    Set aside 1 tbsp each of the diced red pepper and cucumber for garnish. Place the remaining peppers and cucumber with the tomatoes, bread, garlic, almost all of the oil and some seasoning in a liquidiser and blend until completely smooth. Add the vinegar and season to taste.

  2. 2

    Pass the mixture through a fine sieve and refrigerate until well chilled. Divide between 4 bowls and top with the remaining vegetable garnishes and mint. Serve drizzled with the remaining extra virgin olive oil.

Nutritional Details

Each serving provides
  • Energy 1683kj 402kcal 20%
  • Fat 30.2g 43%
  • Saturates 4.4g 22%
  • Sugars 12.1g 13%
  • Salt 0.28g 5%

% of the Reference Intakes

Typical values per 100g: Energy 348kj/83kcal

Each serving provides

23.7g carbohydrate 5.5g fibre 5.6g protein

Also in these Scrapbooks

Back to top