Smoky tomato gazpacho

SERVES 4 PREP 10 mins COOK 5 mins EASY V

2 slices wholemeal bread

½ tbsp olive oil

1 tsp dried oregano

2 garlic cloves

½ small bunch of basil

200g roasted red peppers from a jar 800g tomatoes, roughly chopped 1 tsp caster sugar

1 tsp white wine or apple cider

vinegar (check the label if vegan) 1 tbsp chipotle paste 1 Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.

2 Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve. 3 Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves, to serve.

GOOD TO KNOW vegan • healthy • low fat • low cal •

vit c • 2 of 5-a-day

PER SERVING 104 kcals • fat 2g • saturates 0.3g •

carbs 16g • sugars 8g • fibre 3g • protein 4g • salt 0.2g