Tomato Cucumber Gazpacho

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Tomato Cucumber Gazpacho


Ingredients

  • Makes 6 glasses
  • Ingredients
  • 6 ripe large truss tomatoes
  • ½ cucumber
  • ¼ red onion
  • ½ red bell pepper
  • Pinch cumin
  • Pinch dried oregano
  • 1 tbsp EVOO
  • Sea salt and cracked pepper
  • To top
  • ½ cup finely diced cherry tomato
  • ½ cup finely diced cucumber
  • ½ cup finely diced red bell pepper
  • 1 tbsp EVOO
  • 1 tbsp vegan pesto
  • Sea salt and cracked pepper
  • Jalapeno slices to serve

Instructions

  1. Add all soup ingredients to a blender and blitz until smooth
  2. Finely dice and add all topping ingredients to a bowl and mix together
  3. Serve in glasses topped with topping
  4. TIP – Freeze Pesto mixed with EVOO in ice cube trays to add at the end to make your gazpacho extra cold!

 

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