Tomato & roasted red pepper gazpacho
4
Points® value
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
The king of chilled soups gets a flavour boost with roasted red peppers and avocado.
Ingredients
Roasted red peppers in brine, drained
80 g, drained weight
Tomato
800 g, plum tomatoes, roughly chopped (reserve 2 tbsp seeds)
Cucumber
½ individual, extra large, peeled, deseeded and roughly chopped
Red onion
1 small, roughly chopped
Garlic
1 clove(s), crushed
Vinegar, All Types
2½ tablespoon(s), red wine vinegar
Olive Oil
2 tablespoon(s)
Cherry Tomatoes
100 g, quartered, to serve
Avocado
½ medium, peeled, stone removed, diced, to serve