Hmmm, it’s not too hot outside, I admit… but I was hoping to try this recipe for such a long time. And somehow, there was always a reason to delay it. Well, at the end of the day, you never get proper summer heatwave in the UK. (I’m not complaining here, I actually prefer moderate temperatures we’ve got here). So finally, as I had all the ingredients in my fridge: here it is. Spanish Gazpacho with avocado salsa. It’s a very light meal, based on water, not stock, so it really tastes best on a hot summer day. Enjoy the meal and keep the summer inside you for longer.


Serves 4

2 slices of baguette (best day-old)
1 kg tomatoes
1 cucumber
1 red pepper, seeded and chopped
2 green peppers, seeded and chopped
1 red chili, seeded and chopped
2 garlic cloves, chopped
30ml / 2tbsp olive oil
Juice of 1 lime
A few drops of Tabasco sauce
600ml chilled water
Basil leaves to garnish
Salt and freshly ground pepper

For the croutons
2 slices of baguette (best day-old)
1 garlic clove, halved
15ml / 1 tbsp olive oil

For the avocado salsa
1 ripe avocado
5ml / 1tbsp lemon juice
2.5cm piece cucumber, diced
0.5 red chili, finely chopped


Soak the bread in 150ml of water for 5 minutes.

Meanwhile, place the tomatoes in a bowl, cut the skin on the top of tomato making a small cross, and cover with boiling water. Leave for 30 seconds, then peel, seed and roughly chop the flesh.

Peel the cucumber, cut in half lengthways and scoop the seeds with a teaspoon. Discard the seeds and chop the flesh.

Place the bread, tomatoes, cucumber, red pepper, chili, garlic, olive oil, lime juice and Tabasco in a food processor, together with 450ml chilled water and blend until well combined but still chunky.

Season to taste with salt and pepper and chill for 2 hours. (You can reduce this time if in a hurry).

To make the croutons, rub the slices of bread with garlic clove. Cut the baguette into cubes and place in a plastic bag with the olive oil. Seal the bag and shake until the bread is coated with the oil. Heat a frying pan and fry the croutons over a medium heat for 5 minutes until crisp and golden.

To make the avocado salsa, halve the avocado, remove the stone, peel and dice. Toss the avocado in the lemon juice (this will also prevent it browning). Mix with the cucumber and chili.

Ladle the soup into bowls. Top with a spoonful of avocado salsa.

Garnish with the basil and croutons.

Bon appétit!
Lena x

Ps. This recipe comes form ‘330 vegetarian recipes for health’ (slightly modified).

Gazpacho with Avocado Salsa
Gazpacho with Avocado Salsa

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