Easy Gazpacho

Serves: 8 Prep: 2_hours
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Ingredients

1 red onion, chopped

2 garlic cloves, finely chopped

125g Biona Grilled Red Peppers

4 ripe tomatoes, chopped

1 slice sourdough bread, crusts removed

500ml Biona Passata Fina

300ml vegetable stock

5 tbsp Biona Extra Virgin Olive Oil

4 tbsp Biona White Wine Vinegar

1 tsp Biona Sriracha


For serving:

A handful of Fresh Basil Leaves

A handful of Croutons

A sprinkle of Black Pepper

A handful of Cherry Tomatoes

Method

  1. In a food processor, blend the onion, garlic, tomatoes, and bread until finely chopped.
  2. Transfer the mixture to a large bowl. Add the passata, stock, olive oil, vinegar, and Sriracha, and stir well to combine. Cover and refrigerate for at least 2 hours to chill and allow the flavours to develop.
  3. To serve, ladle the gazpacho into small bowls and top with fresh basil leaves, croutons, cherry tomatoes, and a sprinkle of black pepper for extra freshness and flavour.

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