Dinner, Lunch

Gazpacho

A classic gazpacho with a creamy, coconutty twist. Perfect for hot days.

Prep

15 mins

Cook

2 hours

Serves

Add the tomatoes, cucumber, red pepper, garlic, olive oil, sherry vinegar, salt, and pepper to a high-speed blender and blend until completely smooth.
Add the coconut cream and blend again on the lowest speed until silky and creamy.
Taste and adjust seasoning, adding a little more vinegar for brightness or salt if needed.
Transfer to a container and chill in the fridge for at least 2 hours, until thoroughly cold.
Serve in chilled bowls or glasses and finish with a drizzle of coconut cream, basil oil, diced tomatoes, basil leaves and cracked black pepper if desired.

Ingredients:

800g ripe tomatoes, roughly chopped

1 large cucumber (about 250g), peeled and chopped

1 red bell pepper, deseeded and chopped

1 small garlic clove

3 tbsp extra virgin olive oil

2 tbsp sherry vinegar

100ml coconut cream

½ tsp sea salt, or to taste

Freshly ground black pepper

Optional Garnishes:

Basil oil

Finely diced tomato

Cracked black pepper

Fresh basil leaves