Easy gazpacho recipe
Created by The Tesco Recipes team
You can’t beat a refreshing bowl of gazpacho on a hot day, and this easy Spanish soup comes together in minutes, using leftover salsa (see tip) to cut down on prep. While it chills, make your garlic toasts, then serve with pesto, cucumber, mint and a drizzle of olive oil. A fresh, delicious way to get 2 of your 5-a-day!
See method- Serves 4
- Takes 10 mins plus soaking and chilling
- 278 calories / serving
Ingredients
- 50g white sourdough bloomer, plus 8 slices
- leftover tomato and cucumber salsa (see tip)
- 1 red pepper, deseeded and chopped
- 2 tsp extra-virgin olive oil, plus extra
- 1 tsp red wine vinegar, plus extra
- 1 garlic clove, peeled and halved
- 4 tsp Tesco Finest fresh basil pesto
- leftover 2.5cm piece cucumber, peeled and diced
- 3g fresh mint sprigs
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Shop ingredientsEach serving contains
- Energy
- 1170kJ 278.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 38.0gProtein 9.0gFibre 5.0g
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Method
- Put the 50g bread in a bowl and just cover with cold water; set aside for 20 mins.
- Put the reserved salsa ingredients into a food processor or blender with the red pepper. Squeeze out as much water from the bread as possible, then tear into the processor. Add the oil and vinegar and a pinch of salt, then blitz until fairly smooth, scraping down the sides of the food processor with a spatula. Add extra salt, vinegar or oil to taste. Transfer to the fridge; chill for 10 mins.
- Meanwhile, heat a griddle pan over a medium-high heat. Griddle the bread slices in batches for 6-8 mins until char lines appear, then rub one side of each with the cut sides of the garlic.
- Serve the chilled soup topped with a swirl of the pesto, the diced cucumber, mint and a drizzle of extra oil, with the toasted bread slices on the side.
- Cook once, eat twice tip: Use the leftovers from our Crispy basa with tomato salsa to make this recipe.
- See more Cook once, eat twice recipes
