Herb gazpacho

Name: Herb gazpacho
Yield: Serves 4
Ingredients: extra virgin olive oil; 60 g fresh peas in the pod (30 g podded weight); 20 g flaked almonds, toasted; 40 ml crème fraîche; sea salt; edible flowers; 1 cucumber, peeled and roughly chopped; 1 green pepper, trimmed, deseeded and roughly chopped; 20 g mint, leaves picked; 20 g parsley, leaves picked; 20 g basil, leaves picked; ½ garlic clove, thinly sliced; 50 g sourdough bread, torn into pieces; 50 g olive oil; 1 tbsp sherry vinegar; 1 tsp sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Fresh, zingy and vibrant. Definitely one to be enjoyed on the first warm day in spring.

Ingredients

1 cucumber, peeled and roughly chopped
1 green pepper, trimmed, deseeded and roughly chopped
20 g

Soup
Vegetarian
Spring

Method

Put the chopped cucumber and green pepper in a large mixing bowl. Tear the mint, parsley and basil leaves into pieces and add to the bowl, along with the garlic and sourdough. Pour over the olive oil and sherry vinegar, then add the sea salt and mix everything together thoroughly.

Leave everything to marinate for at least 2 hours (it can sit for up to 24 hours in the fridge). Transfer t