Cooking · Diet · Food · Homemade · Travel · Vegan · Vegan Food · Vegetarian · Vegetarian Food

Vegan Green Gazpacho

As we are heading to Spain next week I thought I would tantalise your taste buds (and mine!) with a recipe for a delicious Spanish Green Gazpacho. Gazpacho is Spanish for cold soup and even though it’s pretty nippy over in Europe at the moment, you really cannot beat a good soup. This is a slightly different take on a traditional gazpacho, using asparagus and garlic rather than tomatoes, but it has a really distinct flavour and the fried garlic adds a real warmth and depth to it. Also, if you fry the garlic in (vegan) butter rather than oil it’ll produce a lovely creamy effect, that works wonderfully with the added squeeze of lemon juice at the end. This recipe will serve 4 as a starter or 2 if you have it as your dinner πŸ™‚


What You’ll Need

500g asparagus, trimmed,

100g stale white crusty bread, diced

4 tbsp olive oil, plus a little extra to drizzle

3 tbsp of white wine vinegar

1 cucumber, peeled and deseeded

4 garlic cloves that have been lightly fried off

1 veggie stock cube

Lemon juice to serve


What You’ll Need to do:

Bring 1 litre of water to the boil and add the stock cube. While it’s boiling cut the asparagus in half, separating the stalks and spears. Cook the spears in the boiling water for around 2 minutes, until just tender. Lift out with a slotted spoon, drain and splash with cold water to refresh the colour, then set aside.

Bring the water down to a simmer and cook the stalks gently for 10 minutes, until very tender. Remove the pan from the heat and let the water and stalks cool down almost completely. While it’s cooling pop the bread into a big bowl with the oil and vinegar. Add half the cooled water and let the bread soak it up for 5 minutes. Dice the cucumber and garlic and add to the bowl

Put the rest of the water and stalks in a blender and blitz to a soup. Strain, discarding any pulp

Add the soaked bread, cucumber and garlic to the blended mixture and whizz up again until smooth. Keep blending the soup until you reach the consistency you want, if necessary add a little more bread or water. Season with black pepper, salt and chill in the fridge

Divide between bowls, drizzle with a little oil and lemon juice and serve with the spears.

For more food inspiration why not check out Without_Cruelty on Instagram ✌ ❀

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