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Speedy gazpacho

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Gazpacho is a refreshing cold soup made of blended vegetables, usually with a tomato base. This version is very quick to make and is the perfect healthy light meal or snack for two.

Serves: 2

Time to make: 20 mins

Ingredients

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½ red capsicum
½ x 400g can chopped tomatoes with garlic and herbs
1 medium tomato
¼ standard cucumber, peeled
1 spring onion
1 tablespoon olive oil
½ cup cold vegetable stock
1 ½ tablespoons sun-dried tomato pesto
black pepper, to season
To serve
2 eggs, hard-boiled
2 whole grain pitas

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Instructions

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1 Preheat grill to a high heat. Grill capsicum for 8-10 minutes, turning once until charred.

2 Skin capsicum. Place in a blender with remaining ingredients. Whiz until smooth, but with a little bit of texture. Season, then chill until needed. For a more liquid soup, add a little more vegetable stock.

3 Serve with eggs and pita bread.

Nutrition Info (per serve)

Calories 442 cal

Kilojoules 1850 kJ

Protein 17 g

Total fat 19 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 9 g

Dietary fibre 6 g

Sodium 790 mg

Calcium 110 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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