Fiery Roasted Gazpacho

A Low Cal Summer Soup Full of Flavour and Nutrition

INGREDIENTS

  • 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

METHOD

  • First oven-roast the tomatoes, capsicum and chilli, sprinkled with paprika.
  • Allow to cool and blend with all other ingredients.

Serves 2

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