Claire raw roasted tomato avocado


This take on the classic Spanish gaspacho chilled tomato soup skips the traditional breadcrumbs, so it's gluten free. 

Preparation time: 5 minutes

Cooking time: 30 minutes


Serves: 6 people

For the Avocado Salsa


  1. Preheat the oven to 140oC/gas mark 1.
  2. Cut the vine tomatoes in half and place on a baking sheet. Drizzle the tomato halves with olive oil and sprinkle with a pinch of sea salt. Roast for 30 minutes, then leave to cool to room temperature. 
  3. Cut the avocado in half, remove the stone and scoop out the flesh. Place in a blender with the chilli flakes and a pinch of salt. Blend with enough olive oil to form a thick purée. Place in the fridge to chill for at least 30 minutes.
  4. Place the garden tomatoes in a large heatproof bowl and pour enough boiling water over them to cover them. After a minute, drain them, rinse in cold water and peel off their skins.
  5. Roughly chop the tomatoes and transfer the flesh in batches to a sieve, pushing the flesh through the sieve into a bowl with the back of a spoon. Scrape the underside of the sieve to ensure all the tomato pulp goes into the bowl. Add a teaspoon of sugar to the tomatoes and a good pinch of salt. Keep at room temperature.
  6. To serve, pour the soup into small bowls. Add half a roasted tomato to each bowl, then drizzle with the puréed avocado salsa. 

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