Gazpacho - Serves 1
100g, 3.5oz Passata
100g, 3.5oz Fresh tomatoes
1/2 clove garlic
1/2 red pepper
20g, 2/3oz Bread, I used wholemeal, use gluten free if liked
80g, 3oz Cucumber
1 tsp Sherry vinegar
Pinch chilli flakes
Extra virgin olive oil to serve
Soak the bread in cold water. Put the passata, tomatoes, coarsely chopped garlic, pepper and cucumber into a blender. Squeeze out the bread gently and add to the blender with the vinegar, salt and chilli.
Blend for a minute or so or until there are no coarse lumps and it forms a reasonably smooth soup.
Either serve cold immediately or pack up into your kilner jar. Season with extra salt and or pepper if liked and a drizzle of olive oil. Be healthy and make your colleagues jealous. Result!
Believe it or not, this is at least 3 of your 5 a day in one bowl (or lunchbox friendly small kilner jar) and surprisingly filling. A great source of vitamin C, red peppers are ridiculously high in vitamin C. Also a bit of vitamin A, some vitamin K and lycopene.
Ah stuff the nutrition. It tastes great!
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