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Easy green gazpacho

Bowls of green gazpacho

Easy green gazpacho

Name: Easy green gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 200g fresh or frozen peas; 75g crusty bread torn into chunks; 600ml hot vegetable stock (ensure vegan, if needed); 1 cucumber roughly chopped; 1 garlic clove roughly chopped; ½ avocado peeled, halved, stoned and roughly chopped; 2 tsp white wine vinegar; ½ green chilli (deseeded if you prefer less heat), roughly chopped; 2 spring onions finely sliced; 125g cherry tomatoes roughly chopped; 10g parsley leaves picked; 2 tbsp extra virgin olive oil; crusty bread to serve

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

plus at least 30 mins chilling

A star rating of 4.5 out of 5.11 ratingsRate

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Try this green version of gazpacho, brimming with green veg for a fresh as well as satisfying lunch or supper. Enjoy chilled with crusty bread

Dairy-free

Egg-free

Healthy

High-fibre

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g fresh or frozen peas
75g crusty bread

torn into chunks
600ml hot vegetable stock

(ensure vegan, if needed)
1 cucumber

roughly chopped
1 garlic clove

roughly chopped
½ avocado

peeled, halved, stoned and roughly chopped
2 tsp white wine vinegar
½ green chilli

(deseeded if you prefer less heat), roughly chopped
2 spring onions

finely sliced
125g cherry tomatoes

roughly chopped
10g parsley

leaves picked
2 tbsp extra virgin olive oil
crusty bread

to serve

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Nutrition: Per serving

kcal429
fat22g
saturates4g
carbs38g
sugars13g
fibre12g

high
protein14g
salt1.2g

Method

step 1

Put the peas and bread in a large heatproof bowl, pour over the stock and leave for 2 mins before carefully pouring into a jug blender. Season well. Tip in the cucumber, garlic, avocado, vinegar, chilli and most of the spring onions, tomatoes and parsley. Blend until smooth and season to taste. Chill for around 30 mins. Will keep covered and chilled for up to three days.
step 2

Spoon the gazpacho into bowls and drizzle over the olive oil. Scatter over the remaining spring onions, tomatoes and parsley, then serve with crusty bread.

Recipe from Good Food magazine, June 2023

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A star rating of 4.5 out of 5.11 ratings

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