gazpacho-with-quinoa

Ingredients

400g tomatoes

2 red peppers halved

3 garlic cloves

1 onion halved

1tsp balsamic vinegar

300ml water

salt and pepper to taste

fresh basil

cooked quinoa to serve.

Method:

 

Preheat an oven to 200˚C. Half and deseed peppers and cut the tomatoes in half.
Place on a baking tray together with the onion and garlic cloves (unpeeled). Drizzle with olive oil and sprinkle with some sea salt. Roast for 30minutes. Take it out of the oven and let it cool slightly. Squeeze out of the skin the roasted garlic, add water, basil and balsamic vinegar and liquidise everything in food processor or by using a hand blender. Add salt and pepper to taste. Chill and serve with cooked quinoa and fresh basil.