Tapenade twists
Serve as a nibble with drinks or why not try with a shot of Gazpacho?
Gazpacho
- Preparation and cooking time
- Prep:
- Plus chilling
- Easy
- Serves 8
Skip to ingredients
- 1 red onionchopped
- 2 garlic clovesfinely chopped
- 1 red pepperdeseeded and chopped
- 4 ripe tomatoeschopped
- 1 slice white breadcrusts removed and torn
- 500ml passata
- 300ml / half pint vegetable stock
- 5 tbsp olive oilplus extra
- 4 tbsp wine vinegar
- 1 tsp Tabasco or harissa
- 1 tsp sugar
- basil leavesto serve
Nutrition: per serving
- kcal134
- fat10g
- saturates1g
- carbs11g
- sugars6g
- fibre1g
- protein2g
- salt0.48glow
Method
step 1
Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
step 2
To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.
