DINNER

SERVES 4

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 1 celery stalk, leaves on ½ cucumber, peeled and roughly chopped 1 garlic clove, grated A handful of fresh spinach, for color 2 sprigs fresh basil 2 sprigs fresh mint 100ml extra-virgin 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. 2 tbsp. sushi vinegar Juice and zest from 1 lime 1 red chilli, finely diced 1 tsp. cumin powder 1 spring onion, sliced Sea salt and pepper Optional: 4 mini brown bread rolls Toppings: sweetcorn, pomegranate seeds, basil, mint leaves, pistachios, extra olive oil

3 Before serving, taste the cold gazpacho and season again if necessary. Pour into glasses, bowls or bread bowls and decorate with the toppings.