Refreshing Chunky Gazpacho
Servings: 4 servings
Ingredients
- 500 g ripe plum tomatoes or vine ripened tomatoes
- 1/2 English cucumber washed and peeled
- 1 small or half medium red pepper
- 1 small or half medium green pepper
- 1 small or half medium yellow pepper
- 1 tbsp chives
- 1-2 tbsp sherry
- 1 tbsp lemon juice
- 1/4 tsp cumin
- Pinch cayenne pepper
- Pinch paprika
- 2 generous pinches dried oregano
- Salt and pepper to taste
- Garlic infused olive oil goo
Instructions
- Thoroughly wash and chop all your vegetables
- Add your tomatoes to a blender and blend until smooth
- Add all other ingredients to the blender and pulse until you reach desired consistency
- Add salt and black pepper, to taste
- Drizzle or stir in some garlic infused olive oil just before serving
Notes
Refrigerate for 1 hour and serve with some (optional) chopped peppers and chives on top. If you're having this as a main serve with some fresh low-FODMAP bread. Enjoy!
- This can either be eaten as a starter in which case it serves 8, or as a main for 4.
- Don’t chill the soup with ice cubes! - You’ll dilute the flavours. Instead make it ahead of time and chill before serving.
- You can use more chilli if you like but too much will detract from the refreshingness of the soup.