This is our Mediterranean gazpacho. Soup doesn’t come much more summer-friendly than this.
1 tbsp olive oil
1 red onion, quartered
2 red peppers
4 garlic cloves
400g chopped tomatoes
25g Mornflake Organic Superfast Oats
2 tbsp sugar
1 tbsp red wine vinegar
A handful of basil
Salt and pepper, to taste
A handful of cherry tomatoes, diced
¼ cucumber, sliced
Pre heat the oven to 200c
Put the onion, peppers and garlic cloves onto a baking tray and drizzle with olive oil. Roast for 30-40 minutes, until soft and slightly charred. Remove from the oven and leave to cool.
Once cool, remove the skin from the garlic and add to a blender (or food processor) along with the rest of the vegetables. Add in the chopped tomatoes, oats, sugar, red wine vinegar, basil, salt and pepper.
Blend until smooth and refrigerate until ready to serve.
Serve cool with toasted sourdough, cherry tomatoes, sliced cucumber and additional basil.