Serves: 4
Cooking time: 50 minutes
Ingredients:
Gazpacho:
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
1tbs hot sauce
1 tsp cumin
180g beef bone broth
Pinch of salt
Toppings:
1 can of chickpeas
3 tbsp olive oil (for chickpeas + drizzle when plating)
2 tsp smoked paprika
1 tsp chilli flakes
30g almonds
10g chives
1 tbsp flaky sea salt
Method:
- 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!
Featured Product
Grass-Fed Organic Beef Bone Broth
Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.
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