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Nutrition: Per serving

  • kcal429
  • fat22g
  • saturates4g
  • carbs38g
  • sugars13g
  • fibre12g
    high
  • protein14g
  • salt1.2g

Method

  • step 1

    Put 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 2

    Spoon the gazpacho into bowls and drizzle over the olive oil. Scatter over the remaining spring onions, tomatoes and parsley, then serve with crusty bread.

Recipe from Good Food magazine, June 2023

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.3 out of 5.4 ratings

1180214522

10/10

recipe didnt work so i just got it in a tin it was nice buy the tin not use the recipie

nanatam

Does it have to be white (crusty) bread or can I use brown or sour dough?

1180214522

hey nanatam if its white its moldy please dont eat that

dinsbknZUcAA6l

I made this soup last night and it was delicious and very easy to make. It served 4 people and I still have some left over. Great for a hot day!

FoxSticks

Absolutely delicious, but is it really supposed to serve 2 only? I doubled up so I'd have enough for lunches as well, plus I didn't want to waste half an avocado and chilli and I now have a huge amount of soup! Much more than 4 portions. I'll enjoy getting through it though!

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