Gazpacho
Sam
For a more robust consistency, pulsate your ingredients only a few times so that they're chunky and set a portion aside. Liquefy the remaining portion and combine the 2 when chilling.
People: 1
0 min

Ingredients

4 leaf
Basil
0.5
Bell Pepper
0.25
Broccoli
0.75
Carrot
0.75
Celery Stalk
0.5
Cucumber
2 Clove
Garlic
0.75 tbsp
Ginger
1 tsp
Herbs De Provence
1 tbsp
Olive Oil
0.5
Onion
20 ml
Salsa
1
Spring Onion
1
Tomatoes
0.75 tbsp
Vinegar

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Prep

  1. Wash and cut your broccoli and tomatoes so that they all have a similar size and shape.
  2. Slice your cucumber as you like. Try to ensure all pieces are roughly the same size.
  3. Finely chop your basil and spring onion.

Finishing Touches

  1. Add basil, bell pepper, broccoli, carrot, celery stalk, cucumber, garlic, ginger, herbs de provence, olive oil, onion, salsa, spring onion, tomatoes and vinegar to your blender and pulsate until desired texture. Add salt and pepper to taste.
  2. If you'd like your gazpacho to have a thicker consistency, blend in a slice of 2 of day-old bread together with the other ingredients.
  3. Transfer your gazpacho to a sealed container and refrigerate for 2-4 hours or until completely chilled.
  4. Serve your gazpacho nice and cold with your favorite toppings.