Summer Has Arrived! Roasted Gazpacho Soup – Served Hot With Croutons

It’s been a busy week, so much has been going on! As always, food is never far from my thoughts and I just have to share this recipe with you all.

I stumbled across a recipe book in the library by Miguel Barclay called ‘Super easy One pound meals’ and naturally, I had to see what it was all about! How have I not come across him before?

His concept is simple, he curates meals based from others recipes (some his own) & adapts them to come as close to £1 (per portion) as he can. After flicking through with my kids, we decided that tonight’s tea would be his ‘roasted Gazpacho Soup’. Me being me (and driven by what was in my cupboards/fridge) gave it my own twist. I’ll give you both recipes.

Here is a pic of Miguel’s recipe:

My take on the recipe…

Ingredients:

1 Red pepper, sliced

2 tins of Tomatoes

3 small white onions, roughly chopped

8 Garlic cloves, whole

Olive oil

Seasoning

Method:

Start by preheating the oven to 190•C/gas mark 5 and then place all of the ingredients into an oven proof dish. Glug a generous amount of olive oil over the ingredients and season well (I left out the salt).

Pop into the oven for 20 mins. Once roasted, transfer the peppers and onions (and any juices) into a saucepan along with the tinned tomatoes. Pop the garlic out of their cloves straight into the mixture.

Place on a gentle heat, until simmering. Use a blender (mine is hand held) to pulse it all together.

Add a bit of water if you feel the need to loosen it up.

Next up, roughly cube some bread (I left crusts on!). Drizzle some olive oil into a pan and add the bread once the oil is hot. Toss. You now have your croutons.

Plate the soup up, add some croutons on top and garnish with Basil.

I hope you enjoy it – it certainly got the thumbs up here 👍🏻

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