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Gazpacho

12 of 23

Gazpacho

By TASTE

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

500 g fresh tomatoes
300 g cucumber
250 g red pepper
100 g green pepper
80 g yellow pepper
400 g water
1 clove garlic
1 T Tabasco
1 T olive oil
1 T sherry vinegar
a pinch salt
Black pepper, to taste

Method

Wash and dice the tomato.

Peel and dice the cucumber and peppers.

Blend the vegetables with the water and garlic.

Strain the liquid mixture and set aside.

Add the Tabasco, olive oil, vinegar, salt and pepper.

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Three-bean salad with kombucha dressing

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Pickled veggies

Japanese tempura sweet potato

Warm “kabbouleh” salad

Paprika- and butter bean-stuffed tomatoes

Red cabbage slaw

Spring salad with marinated radishes

Grilled fruit with sorbet and granadilla coulis

Whole harissa-roasted cauliflower

Pickled radish, avocado and rocket salad

Vegan cashew nut cream dip

Caramelised fruit with vanilla coconut milk

Gazpacho

Gazpacho

Ingredients

Method