I don't mean to jinx it, but look at the lovely weather! All day I've been craving a cool gazpacho, but with a twist (and by twist, I mean I have no tomatoes left in the fridge!).
I made this gazpacho in 10 minutes, then let it cool for 30 minutes before serving. That's about as much time as I want to spend in the kitchen today!
Gazpacho gets a bad name. Cold soup, really? I hear you cry! Give this chilled delight a go. It has an unexpected kick of chilli and a background of fresh herbs. Top with avocado, radish and lime salsa for full flavour and texture. Must be eaten outdoors in the sun.
Ingredients
For the gazpacho:
3 courgettes, chopped roughly
1 red chilli, seeds removed, sliced roughly
1 litre hot vegetable stock
Handful fresh basil leaves
Handful fresh coriander leaves
Generous pinch of sea salt
For the salsa:
1 avocado, chopped finely
4 radishes, chopped finely
1 spring onion, chopped finely
Handful of fresh coriander, roughly torn
Juice of 1/2 lime
Pinch of sea salt
Method
1`. In a large pan, add the courgette, chilli and vegetable stock and cook over a medium heat for 8 minutes until the courgette has softened. Add the basil leaves and coriander leaves and cook for a further 2 minutes. Stir through the sea salt. Blend until smooth (I used a hand blender). Chill for 30 minutes.
2. To make the salsa, combine the avocado, radishes, spring onion and coriander in a bowl. Squeeze over the lime juice and sprinkle with sea salt.
3. Serve the gazpacho cold in chilled bowls, with a generous helping of salsa.
Enjoy!
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