SLURP RECIPE

Gazpacho

1hrs 0mins
easy
Servings: 4

Nothing screams summer quite like a deliciously refreshing bowl of Gazpacho soup. This recipe, by Teo Della Torre, features a pouch of our organic, slow cooked British beef bone broth as well as whole array of vegetables, that will be in season throughout the summer.

Written by Teo Della Torre London based food photographer, content creator and ex-pizza chef

Ingredients

  • 1kg plum tomatoes
  • 1 small green pepper
  • 1 small red pepper
  • 1/2 of a cucumber
  • 1/2 a red onion
  • 2 garlic cloves
  • 50g olive oil
  • 1 tsp vinegar
  • 1 tbsp hot sauce
  • 1 tsp cumin
  • 1 can of chickpeas
  • 3 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp chilli flakes
  • 30g almonds
  • 10g chives
  • 1 tbsp flaky sea salt
  • 180g Borough Broth Organic Beef Bone Broth
Grass-Fed Organic Beef Bone Broth
£6.15
£6.15

Instructions

  1. Score the tomatoes with an ‘x’, then blanch them for 30 seconds and transfer them to a bowl of ice water. The skins should loosen and peel right off.
  2. Quarter the peeled tomatoes, then peel half a cucumber and chop it into chunks along with with the onion, peppers and garlic.
  3. Pop all the veg into a blender or food processor then add the vinegar, olive oil, salt, cumin, hot sauce and beef bone broth.
  4. Blend until smooth, then transfer to a jug and leave in the fridge to cool for at least 30 minutes.
  5. In the meantime, drain, rinse, and dry a can of chickpeas, then season them with 1 tbsp of olive oil, a pinch of salt, 2 tsp of paprika and 1 tsp of chilli flakes.
  6. Roast at 180C for 30-40 minutes til dry and crispy.
  7. Roughly chop the almonds and toast them til golden, 3-4 minutes on medium heat. Dice the remaining quarter of a cucumber, and mince the chives.
  8. Serve the gazpacho topped with a handful of crispy chickpeas, 1tbsp of toasted almonds, 1 tbsp of diced cucumber, 1 tsp of chives and finish with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt. And dig in!