Red pepper gazpacho

SERVES: 8  TIME: 20 mins

Gazpacho is cold soup, for the unrefined of you. It’s a really bougjy way to bring soup to the dinner table and act like this is your normal summer weekday evening behaviour. It’s also even EASIER than hot soup and can be prepped in advance and kept just chillin’ in your fridge.

As the first course on our Taste the Rainbow themed dinner party for RED, we used red peppers as the bowls – ingenious we know – and accompanied it with some homemade beetroot bread.

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  1. Literally whack everything in a food processor until it’s blitz. We kept it a little bit chunky, you don’t want pure liquid.
  2. Check the seasoning, add sea salt and cracked black pepper.
  3. Put it in the fridge.

That is literally it. We wish we could fluff this recipe up a bit more but we’re an honest pair and it’s truly that easy.

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