Easy Entrees

Green gazpacho

Name: Green gazpacho
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6
Ingredients: 1 slice of stale, rustic bread; 500g fresh peas (or frozen, defrosted); 2 garlic cloves, peeled; 1 cucumber, peeled and roughly chopped; 2 ripe avocados, peeled, halved and destoned; 50g pea shoots, plus extra to serve; 2 green chillies, roughly chopped; A small bunch of mint, leaves picked; A small bunch of parsley, stalks trimmed; 600ml vegetable stock or water; Sherry vinegar, to taste; Plain yoghurt, extra-virgin olive oil and crusty bread, to serve

Rate now

35m

05m

Jump to recipe

by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Oct 09, 2015

This cool, refreshing summer gazpacho is great for a light meal or a starter.

1 slice of stale, rustic bread
500g fresh peas (or frozen, defrosted)
2 garlic cloves, peeled
1 cucumber, peeled and roughly chopped
2 ripe avocados, peeled, halved and destoned
50g pea shoots, plus extra to serve
2 green chillies, roughly chopped
A small bunch of mint, leaves picked
A small bunch of parsley, stalks trimmed
600ml vegetable stock or water
Sherry vinegar, to taste
Plain yoghurt, extra-virgin olive oil and crusty bread, to serve

Method

1.

Pop the bread with 2 tablespoons of water in a bowl and leave it to soften. Blanch the peas (fresh only) in boiling water for 3 minutes, then quickly drain and run under cold water.
2.

In a blender, blitz the peas, garlic, cucumber, avocados, shoots, chillies, herbs, stock or water and wet bread until smooth. Season and add the vinegar. Chill for about 30 minutes.
3.

Divide between bowls, drizzle with yoghurt and olive oil, then top with extra pea shoots. Serve with bread.