Cold Soup
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
125 min

Ingredients

0.25
Broccoli
0.75
Carrot
0.75
Celery Stalk
0.75
Cucumber
2 Clove
Garlic
0.75 tbsp
Ginger
0.5 tbsp
Lemon
1 tbsp
Parsley
1 tbsp
Sesame Oil
40 grams
Sesame Seeds
1
Shallots
2
Spring Onion

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Prep

  1. Wash and cut your broccoli, carrot, celery stalk and shallots 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 garlic, ginger, parsley and spring onion.
  4. Cut and squeeze your lemon so you can use the juice later.
  5. Toast sesame seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add broccoli, carrot, celery stalk, cucumber, garlic, ginger, lemon, parsley, sesame oil, shallots and spring onion 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. Add Sesame Seeds on top.
  5. Serve your gazpacho nice and cold with your favorite toppings.