Unofficial Slimming World Gazpacho Recipe

Syn Free Gazpacho... I love it!  I've had quite a few scorching hot days, today being one of them and some ripe on the vine fat tomatoes waiting for me to make this!

As always, please let me know what you think of my version in the comments below and how you had yours!

You can top it with any seasoning.. even croutons and tablespoons of olive oil, but I wanted to keep this as a syn-free recipe since a lot of my recipes haven't been lately.

So here it is!  Note:  Please only use ripe tomatoes as I come across so many notes that it isn't as rich with paler out-of-season tomatoes.

Recipe

600g ripe tomatoes, skinned and seeds scooped out
2 garlic cloves, crushed
1 tablespoon balsamic vinegar
Generous amount of seasoning
¼ of a cucumber, peeled and diced
1 yellow, red or green pepper (the latter not as sweet)
3 spring onions, sliced
¼ cup of cold water to thin or more if desired
Any salad or herb topping if desired.

Method

1.  Skin the tomatoes by pricking and placing in a bowl of boiling water for 2 minutes.  Then immediately transfer the tomatoes in to some cold water so you can peel the skins off easily.

2.  Slice the tomatoes in half and scoop out the seeds and discard.

3.  Now place everything in the blender, including the water and blend.  You may need a few prods with a spatula, but I find a cheek tilt of the blender helps it perfectly.

4.  Now chill the gazpacho in the fridge for at least two hours, which it will also thicken.

5.  Now serve with plenty of ice if possible and a little water to thin some more to your desired consistency and top with your favourite chopped salad and herbs, such as spring onions, cucumber and parsley.

📖 Recipe