600ml hot vegetable stock (ensure vegan, if needed)
1 cucumber, roughly chopped
1 garlic clove, roughly chopped
½ avocado, peeled, halved, stoned and roughly chopped
2 tsp white wine vinegar
½ green chilli (deseeded if you prefer less heat), roughly chopped
2 spring onions, finely sliced
125g cherry tomatoes, roughly chopped
10g parsley, leaves picked
2 tbsp extra virgin olive oil
crusty bread, to serve
Description
Put the peas and bread in a large heatproof bowl, pour over the stock and leave for 2 mins before carefully pouring into a jug blender. Season well. Tip in the cucumber, garlic, avocado, vinegar, chilli and most of the spring onions, tomatoes and parsley. Blend until smooth and season to taste. Chill for around 30 mins. Will keep covered and chilled for up to three days.
Spoon the gazpacho into bowls and drizzle over the olive oil. Scatter over the remaining spring onions, tomatoes and parsley, then serve with crusty bread.
