Watch how it’s made on Instagram
Fresh, ridiculously easy and a very good way to get a whole mix of plants into one bowl. Chop, blend and serve it really cold, with more olive oil on top.
Serves 4
Prep 15 min
Chill 1 hour
The recipe
Per serving · a quarter of the batch
225 kcal · 4 g protein · 5.5 g fibre · 18 g fat
Ingredients
2 cucumbers, roughly chopped
3 ripe green tomatoes, such as Green Zebra, roughly chopped
1 green bell peppergreen pepper, deseeded
1 ripe avocado
1 shallot
1 garlic clove
A large handful fresh parsley
A large handful fresh basil
½ lemon, juiced
1 tbsp sherry vinegar
3½ tbsp½ dl extra virgin olive oil, plus extra to serve
To taste sea salt and freshly cracked black pepper
Method
Chop
Roughly chop everything and put it in a large bowl.Dress
Add the lemon juice, vinegar, olive oil, salt and pepper and stir.Rest
Leave it in the fridge for about an hour, so the flavours come together.Blend
Blend until completely smooth and creamy.Adjust
Taste and add a little more lemon, vinegar or salt if it needs it.Serve
Serve really cold, with a drizzle of olive oil and a few herbs on top.
Make it yours
No green tomatoes
Use tomatillos, or an extra cucumber and a little more lemon.
No fresh garlic
Leave it out, or use a pinch of garlic powder.
Make it a meal
Top with toasted pumpkin seeds, crumbled feta or cooked prawns.
Worth knowing
Ten plants in one bowl → cucumber, tomato, pepper, avocado, shallot, garlic, parsley, basil, lemon and olive. Gut microbiome research links eating a wide variety of plants each week with more diverse gut bacteria.
Avocado → makes it creamy without bread, which traditional gazpacho often uses to thicken it.
Extra virgin olive oil → most of the fat here, and the reason it tastes rich.
Sherry vinegar → the Spanish touch. It gives a rounder acidity than lemon alone.
Make it in the morning and it’s ready, and properly cold, by lunch.
Nutrition is an estimate based on standard ingredient values, rounded. Your brands will vary a little.
