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
Prep:15 mins
Serves 2
200g fresh or frozen peas75g crusty bread, torn into chunks600ml hot vegetable stock (ensure vegan, if needed)1 cucumber, roughly chopped1 garlic clove, roughly chopped½ avocado, peeled, halved, stoned and roughly chopped2 tsp white wine vinegar½ green chilli (deseeded if you prefer less heat), roughly chopped2 spring onions, finely sliced125g cherry tomatoes, roughly chopped10g parsley, leaves picked2 tbsp extra virgin olive oilcrusty bread, to serve
STEP 1Put 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 2Spoon the gazpacho into bowls and drizzle over the olive oil. Scatter over the remaining spring onions, tomatoes and parsley, then serve with crusty bread.
