Speedy Gazpacho

Ingredients for Speedy Gazpacho

• 1 English hothouse cucumber (about 350g ), peeled, cut into large chunks

• 1 large red pepper (about 230g ), halved, seeded, cut into chunks

• 475ml (or more) bottled tomato juice

• 1 14 1/60g can diced tomatoes in juice

• 1 12 1/60g container refrigerated fire-roasted tomato salsa

• 150g roasted red peppers from jar

• 1/2 cup coarsely chopped fresh coriander

• 2 tablespoons red wine vinegar

How to make Speedy Gazpacho

Working in 2 batches and using on/off turns, finely chop cucumber and pepper in processor. Add 475ml tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavours to develop. Mix in more tomato juice by 60ml fuls if too spicy.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.