15 Minute Summer Gazpacho

SIZE

For 4-6

PREPARATION

15 min

DIFFICULTY

• Level 1

Is this gazpacho recipe a Midsummer Night’s Dream? We’ll leave that up to you to decide after you’ve made dinner in 15 minutes.

Ingredients

2 jars	not just pasta sauce

1 small	shallot, coarsely chopped

1 clove	garlic

2	red bell peppers, 1 coarsely chopped & 1 finely diced

1	English cucumber, 1/2 coarsely chopped & 1/2 finely diced

2 Tbsp	sherry vinegar

1/4 cup	EVOO

	kosher salt & pepper to taste

	fresh parsley & crumbled feta to serve

 

Process

1

Add the not just pasta sauce, shallot, garlic, the coarsely chopped bell pepper, the coarsely chopped cucumber, and sherry vinegar, and 1 teaspoon kosher salt to a blender and blend until completely smooth. With the blender still running, slowly add the olive oil until slightly emulsified and creamy looking.

2

Stir in ¾ of the finely diced cucumber and red pepper and let cool in the fridge for at least 1 hour. Pour into to serving bowls and garnish with parsley leaves, crumbled feta, remaining ¼ diced veg, and a drizzle of olive oil.