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

More weights & measures

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 442cal

Kilojoules 1850kJ

Protein 17g

Total fat 19g

–Saturated fat 4g

Carbohydrates 50g

–Sugars 9g

Dietary fibre 6g

Sodium 790mg

Calcium 110mg

Iron 4mg

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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