Easy green gazpacho
By Ailsa Burt
Try this green version of gazpacho, brimming with green veg for a fresh as well as satisfying lunch or supper. Enjoy chilled with crusty bread
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Prep:15 mins
plus at least 30 mins chilling - Serves 2
- Easy
Nutrition per serving
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kcal 429
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fat 22g
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saturates 4g
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carbs 38g
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sugars 0g
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fibre 12g
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protein 14g
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salt 1.2g
Ingredients
- 200g fresh or frozen peas
- 75g crusty bread , torn into chunks
- 600ml hot vegetable stock (ensure vegan, if needed)
- 1 cucumber , roughly chopped
- 1 garlic clove , roughly chopped
- ½ avocado , peeled, halved, stoned and roughly chopped
- 2 tsp white wine vinegar
- ½ green chilli (deseeded if you prefer less heat), roughly chopped
- 2 spring onions , finely sliced
- 125g cherry tomatoes , roughly chopped
- 10g parsley , leaves picked
- 2 tbsp extra virgin olive oil
- crusty bread , to serve
Method
Put the peas and bread in a large heatproof bowl, pour over the stock and leave for 2 mins before carefully pouring into a jug blender. Season well. Tip in the cucumber, garlic, avocado, vinegar, chilli and most of the spring onions, tomatoes and parsley. Blend until smooth and season to taste. Chill for around 30 mins. Will keep covered and chilled for up to three days.
Spoon the gazpacho into bowls and drizzle over the olive oil. Scatter over the remaining spring onions, tomatoes and parsley, then serve with crusty bread.
