Gazpacho with apple salsa and smoky seeds
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Rob Streeter
Gazpacho with apple salsa and smoky seeds
The perfect summer starter, just whip up in a blender and you're all set!
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
178Kcal
Fat
12gr
Saturates
2gr
Carbs
12gr
Sugars
8gr
Fibre
5gr
Protein
4gr
Salt
0.5gr
Ingredients
- 400g juicy ripe tomatoes, or cherry tomatoes
- 1⁄2 large cucumber, peeled
- 1 sweet white onion
- 2 small red peppers (eg pointed peppers)
- 2 tbsp sherry vinegar
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 tsp smoked paprika
- about 40g chopped white crusty bread (slightly stale is ideal)
- 400ml chilled vegetable stock (use ice to cool it down)
- 1 Granny Smith apple, cored
- 3 tbsp toasted mixed seeds
Step by step
Get ahead
Make the gazpacho at least 3 hours before serving. It keeps for a day in the fridge.
- A few hours before serving, roughly chop the vegetables, discarding the seeds. Reserve a small handful of the veg for the salsa.
- Puttherestofthevegina blender or food processor with the vinegar, 2 tablespoons of oil, half the paprika, 40g bread and the stock. Purée until very smooth, adding extra bread if you want it thicker. Season to taste. Cover and chill for at least 3 hours (add a few ice cubes if you want to speed things up).
- Dice the apple and reserved veg, and mix for the salsa. Mix the seeds with the remaining paprika. Pour the gazpacho into 6 bowls or glasses. Add the salsa, a drizzle of extra-virgin olive oil if you wish, and the smoky seeds.
