Weight Watcher Recipe: Roast pepper gazpacho
SERVES: 4
Calories/serving: 40
WW points per serving: 0
PREPARATION TIME 20 MINUTES
COOKING TIME 10 MINUTES
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- 2 red peppers, seeded
- cucumber, peeled 3 celery sticks
- 1 garlic clove, crushed
- 600ml (1 pint) tomato juice
- 2 tsps vegetable stock powder
- 1 tbsp red wine vinegar
- 2-3 drops Tabasco sauce
- salt and freshly ground black pepper
- good bunch of fresh mint leaves to garnish
1 Place the red peppers on a non-stick baking tray, skin-side up, and cook under a hot grill until the skin blisters and blackens. Place in a plastic bag, seal, and allow to cool. Peel away the skin and discard.
2 Place the pepper flesh in a food processor. Add the cucumber, 3 celery sticks, garlic, tomato juice and stock powder. Blend until smooth, then pass through a metal sieve. Add the vinegar and Tabasco. Adjust the consistency with a little cold water and season with salt and black pepper. Refrigerate until ready to serve.
3 Serve in glass dishes and garnish each with mint leaves.
It is delicious!
