Green Gazpacho Recipe

Ingredients

150g sourdough croutons
2 cucumbers
2 celery sticks
1 green pepper
1 green chilli
1 avocado
4 garlic cloves
1 tbsp cider vinegar
A handful of mint
A handful of basil
100g baby leaf spinach

Prep: 15 mins | Chill: 1 hr

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Method

1. Tip half of the sourdough croutons into a large bowl and pour over enough cold water to cover them. Set these aside to soak for 5 mins

2. Meanwhile, roughly chop 1½ cucumbers. Reserve the remaining half for garnishing. Halve the green pepper. Scoop out the white pith and seeds, then roughly chop the pepper. Chop the celery sticks. Halve the avocado. Carefully remove the stone and use a spoon to remove the creamy flesh from. Peel and crush the garlic cloves. Roughly chop the chilli, removing the seeds and white pith if you prefer less heat.

3. Scoop all the chopped veg, the garlic and chilli into a blender. Drain the sourdough croutons and add to the blender too. Pour in the cider vinegar.

4. Pick the mint leaves off their woody stalks and add to the blender along with the basil leaves. Tuck in the baby spinach leaves.

5. Pour in 500ml cold water. Drizzle in 2 tbsp olive oil. Season generously with salt and pepper. Add a handful of ice and blitz for 1-2 mins till smooth.

6. Pop the mixture in the fridge and chill for 30 mins. While the gazpacho chills, finely dice the remaining cucumber. Divide between 4 chilled bowls. Garnish with the diced cucumber and remaining croutons. Drizzle over a little olive oil to serve