SLURP RECIPE
Gazpacho
1hrs 0mins
easy
Servings: 4
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
Instructions
- 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.
- Quarter the peeled tomatoes, then peel half a cucumber and chop it into chunks along with with the onion, peppers and garlic.
- Pop all the veg into a blender or food processor then add the vinegar, olive oil, salt, cumin, hot sauce and beef bone broth.
- Blend until smooth, then transfer to a jug and leave in the fridge to cool for at least 30 minutes.
- 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.
- Roast at 180C for 30-40 minutes til dry and crispy.
- 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.
- 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!