Gazpacho

This delicious cold soup can be served in glasses with a piece of celery or a cucumber 'swizzle stick'.

Gazpacho

Ingredients

Serves 4

1 red capsicum, deseeded and roughly chopped
6 large ripe tomatoes, peeled
1 small cucumber, peeled, deseeded if necessary
1 small red onion, peeled and roughly chopped
1 clove garlic, peeled and finely chopped
1 cup tomato juice
2 Tbsp olive oil
2 tsp sugar
pinch salt
freshly ground black pepper, to taste
celery tops or sticks of cucumber for 'swizzle' sticks

Method

Blend all ingredients together until smooth in a food processor fitted with a metal blade.
Refrigerate. Serve cold, on its own, or with a celery 'swizzle' stick.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 596kj
Protein 3.1g
Total fat 7.8g
- saturated fat 1.2g
Carbohydrates 14g
- sugars 13.3g
Fibre 3.6g
Sodium 101mg

Click the vegetable name below to learn more about it: