Red pepper gazpacho

Red pepper gazpacho

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

For those days when you don’t want to turn on the oven, this full-of-flavour gazpacho is the perfect light bite. If you keep the vegetables chilled until you are ready to use them, then this gazpacho will require no refrigeration.

Ingredients

Quantity Ingredient
2 red peppers
1/2 cucumber, roughly chopped
3 spring onions, roughly chopped
6 plum tomatoes
200ml tomato juice, chilled
generous handful fresh coriander
pinch sea salt

Method

  1. Roughly slice the red peppers and discard the tops and seeds and add to a blender with the cucumber and spring onions.
  2. Throw in the tomatoes and tomato juice, along with the coriander. Blend on high until almost smooth.
  3. Season with sea salt before serving.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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