Abel & Gazpacho Recipe | Abel & Cole

Abel & Gazpacho

Cooking time
Serves2-4 people
Vegans

An easy-peasy gazpacho with heaps of authentic flavour, just like the Andalucian classic, but barely any effort.

Ingredients

  • 500g ripe tomatoes, roughly chopped
  • 2 small or 1 medium spring onion
  • ½ garlic clove
  • ½ cucumber, peeled and roughly chopped (dice the other half for garnish)
  • 3 tbsp olive oil
  • 1 tbsp cider or sherry vinegar
  • A pinch of sea salt
  • A pinch of freshly ground pepper
  • Fresh mint( to garnish)

This soup is perfect for picnics (pour it into a flask to keep it cold). It can be made a day or two in advance, and just needs a quick shake or stir before serving. Serve with toasted pitta breads brushed with olive oil, topped with cumin seeds and a pinch of sea salt.

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Method

1. Pop all the ingredients into a blender or processor and whizz till smooth. Taste and add a little more salt or pepper if needed.
2. Pour the mixture through a fine mesh sieve for a smooth soup, or leave it chunky.
3. Serve the gazpacho cold with diced cucumber and fresh mint.
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