Courgetti with tomato gazpacho sauce

No cook meals are always a good thing in our book, especially when they taste this fresh. A Gazpacho sauce is the perfect way to pack plenty of flavour and veggies into this perfect summer meal. Just be sure to make it as thick as possible so you don't end up with a bowl of soup (although of course if you actually want soup that's no bad thing!). Try and use the best tomatoes you can - they are what make the sauce.

Courgetti with tomato gazpacho sauce

Serves 4


300g fresh tomatoes

1 small red pepper

1 clove garlic, crushed

small bunch basil, chopped

2 slices stale bread, torn

good extra virgin olive oil

2 courgettes, spiralized or peeled with julienne peeler

king prawns and/or buffalo mozarella to top


Half, quarter or chop the tomatoes depending on their size, add to a large mixing bowl. Chop the red pepper into small pieces and add to the bowl along with the garlic and basil. Add the bread to the mixture, drizzle over some olive oil and stir to combine. Leave to sit for about 10 minutes for the flavours to mix and the juice to start to run from the tomatoes.

Once there is plenty of juice in the bowl scoop about 3/4 of the mixture into a blender trying to get all the bread but leave behind some of the tomatoes and pepper. Pour all of the juice from the bowl into the blender too. Blitz on high until you get a smooth thick sauce. Add back to the bowl with the reserved tomatoes, season to taste. Mix in the courgetti. Serve topped with prawns, torn mozarella and a drizzle of olive oil.