Fiery Roasted Gazpacho
A Low Cal Summer Soup Full of Flavour and Nutrition
1 red capsicum, deseeded and coarsely chopped
300g red tomatoes, ideally a mix of varieties
½ cucumber (150 – 200g), chopped
1 red chilli, deseeded and chopped
1 garlic clove, peeled
2 spring onions, sliced
2 tbsps red wine vinegar
1 tbsp extra virgin olive oil
6 ice cubes (if you’re in a hurry)
2 tsp paprika
Salt and pepper
To garnish:Finely chopped cucumber, tomato and spring onion
First oven-roast the tomatoes, capsicum and chilli, sprinkled with paprika.
Allow to cool and blend with all other ingredients.
113 calories per serve
To make a heartier meal and include protein, serve with a sprinkle of 50g crab meat (add 40 calories) and lemon zest: or with a chopped hard-boiled egg (add 60 calories) and a pinch of salt.
This soup is the very essence of summer and a very simple recipe full of nutrition. The tomatoes, red capsicum and chilli are great sources of lycopene. Garlic, onions and olive oil are natural anti-inflammatories.
Recipe adapted from The Fast Diet Recipe Book by Mimi Spencer and Sarah Schenker