Individual cups of this cool, refreshing gazpacho prove that good things really do come in small packages.
makes 5 cups
- 1 English cucumber, peeled
- 1 yellow sweet pepper
- 3 yellow tomatoes
- ¼ small sweet white onion
- 1 ripe avocado, peeled and chopped
- 1 cup organic vegetable stock or water
- 1 tsp freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
- ¾ cup chopped fresh cilantro
- 1 clove garlic
- 1 Thai chili
- 1 tsp Maldon sea salt
- 1 2-inch piece reserved cucumber
- 1 yellow tomato
- 1 red tomato
- ½ cup small croutons
- ¼ cup small basil leaves
Cut a 2-inch piece of cucumber and reserve for the garnish. Cut the flesh into large chunks. Chop all the remaining vegetables into chunks. Place vegetables, along with the chopped cucumber and the remaining soup ingredients, into a blender or food processor. Process the mixture until smooth. Pass the mixture through a sieve, pressing firmly with the back of a spoon in order to squeeze out as much liquid as possible. Discard any solids left in the sieve. Refrigerate the soup for 2 or 3 hours to chill and to allow the flavours to mingle.
For the garnishes, finely dice the reserved cucumber and tomatoes. Place cucumber, tomatoes, croutons and basil in their own bowls. To serve, pour the chilled soup into small cups and allow guests to help themselves to the garnishes.