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

Nutrition per serving

  • kcal 81
  • fat 7g
  • saturates 1g
  • carbs 4g
  • sugars 2g
  • fibre 1g
  • protein 1g
  • salt 0.1g


  • 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


  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.

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