Gazpacho

Gazpacho is something I've played around with recipe wise for a few years, trying to get the best combination.  This is the best version I've done so far.  It's the first time I've included bread and now I'm never going to exclude it again.  The combination of fresh tomatoes and the (slightly cheating) passata helps the colour and flavour with the early season tomatoes but do buy a decent variety for the fresh or it will be lacking the vibrance and depth of flavour.

Gazpacho - Serves 1

Ingredients

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 salt
Pinch chilli flakes
Extra virgin olive oil to serve

Method

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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