Green Summer Gazpacho

This chilled soup combines garden-fresh peas, crisp cucumber, aromatic garlic, zesty spring onions, and luscious avocado, all brought together in a harmony of flavours with a splash of white wine vinegar and a drizzle of olive oil. Topped with a medley of diced spring onions, parsley, tomatoes, and cucumber, this gazpacho will leave you feeling revitalised and satisfied. Perfect for a light lunch or a refreshing appetiser, this recipe is bound to become a staple in your summer culinary repertoire.

Serves 4 

Ingredients: 

• 140g slightly stale bread

• 1400ml vegetable stock

• 400g peas

• 400g cucumber

• 10g garlic

• 10g spring onion

• 6g ginger

• 250g cherry tomatoes

• 20g parsley

• 35g padron peppers

• 300g avocado

• 14g white wine vinegar

• 20g olive oil

Method: 

• In a pot on a medium heat bring the stock to a simmer. Turn off the heat and add in the bread and peas. Leave them to absorb some of the stock for two/three minutes before adding them into a blender.

• Add in the chopped cucumber, garlic, avocado, vinegar, tomatoes, spring onions, padron peppers and parsley. Set aside small portions of finely diced spring onions, parsley, tomato and cucumber for topping later. Season the ingredients in the blender with salt and pepper before blending until smooth. Season again to taste then chill the mix in the fridge.

• Ladle the gazpacho into bowls then add the desired toppings before drizzling over the olive oil. Serve with toasted bread and enjoy!