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Smoky Spanish tomato & garlic dip

A Spanish tomato dip with smoky paprika and a drizzle of sherry vinegar. A great vegan addition to the picnic platter

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 81
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 2
  • Protein 1
  • Fat 7
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 81
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 2
  • Protein 1
  • Fat 7
  • Fibre 1
  • Salt 0.1

Ingredients

  • 2 slices of rustic bread
  • 400g very ripe tomatoes
  • 1 sliced garlic clove
  • 1-2 tbsp sherry vinegar
  • 50ml extra virgin olive oil
  • pinch of Spanish smoked paprika
  • breadsticks

Method

  1. Griddle 2 slices of rustic bread for about 2 mins each side until lightly charred. Tear up and put in a blender. Chop 400g very ripe tomatoes and add to the blender with 1 sliced garlic clove, 1-2 tbsp sherry vinegar, 50ml extra virgin olive oil and a pinch of smoked Spanish paprika. Blend until smooth and serve with breadsticks.