Weeknight Gazpacho

Serve: 4-6

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  • 1 small cucumber diced
  • 3-4 large tomatoes diced
  • 1 red capsicum diced
  • 1 small red onion diced
  • 2 cloves garlic crushed
  • 2 tbsp sherry vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • Slendier basil sauce
  • 1/3 cup olive oil (plus extra to serve)
  • Torn basil to serve
  • Cracked pepper and crusty bread to serve


  1. Put a small amount of the cucumber and tomato aside for garnish.
  2. Add the cucumber, tomato, red capsicum, red onion, garlic, sherry vinegar, salt, sugar and Slendier Organic Italian Pasta Sauce (Basil & Tomato) to the jug of a blender. Start blending on a slow speed, then turn to high and blend for 3 minutes.
  3. Turn the blender back down to low and drizzle the olive oil in slowly to emulsify.
  4. Taste the gazpacho and adjust the salt and vinegar as necessary.
  5. Divide the gazpacho between bowls and garnish with extra cucumber and tomato, as well as some torn basil, olive oil and cracked pepper.
  6. Serve with crusty bread.

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