Recipes

Green gazpacho with braised leek and almonds

A fresh take on a classic, this green gazpacho is all about using what you already have. Built around surplus veg and herb trimmings, it’s an easy and refreshing one-blender wonder.

This is not a traditional gazpacho recipe, but it’s light yet satisfying, and perfect for summer.

Serves

4–6

Ingredients

For the gazpacho

• 1 small garlic clove

• ½ white onion, roughly chopped

• 1 cucumber, chopped

• 50–75g stale bread

• A handful of herb trimmings (parsley, basil, etc.)

• 1 large cauliflower leaf (stalk removed), salted and rested

• 400ml unsweetened almond milk

• 50g blanched almonds

• 200g baby spinach (or more, for colour)

• Salt, to taste

To garnish

• 1 leek, braised (or gently cooked until soft)

• 30g toasted almonds, roughly chopped

• 1–2 tbsp rapeseed oil

Method

1. Prepare the vegetables

   Finely slice the cauliflower leaf, sprinkle with salt, and leave for 30 minutes to soften. Give it a quick mix before using.

2. Build the base

   In a blender, add:

   Garlic
   Onion
   Cucumber
   Bread (torn to make it easier to blend)
   Herb trimmings
   Salted cauliflower leaf

3. Add liquid and nuts

   Pour in the almond milk and add the blanched almonds.

   Add the baby spinach (start with 200g and adjust depending on colour and flavour).

4. Blend

   Pulse until smooth.

   Check the texture. You’re looking for something light but slightly thickened.

   Add more spinach if you would like it more vibrant, or a splash more almond milk if needed, then blend again briefly. Add more bread for a thicker texture.

5. Taste and adjust

   Season with salt as needed.

6. Serve

   Ladle into bowls.

   Top with anything you like. We have used braised leeks, toasted almonds, and a drizzle of rapeseed oil.

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