RVES SE
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GREEN GAZPACHO SERVED IN MINI BREAD BOWLS The ultimate summer dish, gazpacho can only be improved with one thing: avocado, of course! Mini bread bowls are a surprising and fun serving suggestion and leave fewer dishes to wash up, but gazpacho also looks elegant in tall glasses, shot glasses or plain white bowls. INGREDIENTS 1 avocado, pit and skin removed
2 tbsp. sushi vinegar
1 celery stalk, leaves on
Juice and zest from 1 lime
½ cucumber, peeled and roughly chopped
1 red chilli, finely diced
1 garlic clove, grated
1 tsp. cumin powder
A handful of fresh spinach, for color
1 spring onion, sliced
2 sprigs fresh basil
Sea salt and pepper
2 sprigs fresh mint
Optional: 4 mini brown bread rolls
100ml extra-virgin olive oil
Toppings: sweetcorn, pomegranate seeds, basil, mint leaves, pistachios, extra olive oil
500ml cold vegetable stock
EQUIPMENT NEEDED Food processor or blender
METHOD 1 Mix all the soup ingredients together in a food processor or blender until smooth. Season to taste and add additional water if the soup is too thick. 2 Gazpacho is best served very cold so refrigerate for at least 2 hours, more if possible.
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DINNER
3 Before serving, taste the cold gazpacho and season again if necessary. Pour into glasses, bowls or bread bowls and decorate with the toppings.
