Yotam Ottolenghi's vegan gazpacho

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

40g fresh ginger, peeled and julienned

6 garlic cloves, peeled and thinly sliced

150ml olive oil

1 tsp paprika

Salt and black pepper

1½ tbsp (5g) fresh coriander, finely chopped

1kg vine tomatoes

50g pine nuts, very well toasted

½ red pepper, stem and seeds removed, flesh roughly chopped (90g net weight)

½ red onion, peeled and roughly chopped (60g net weight)

1 mild red chilli, roughly chopped, seeds and all

1 tsp cumin seeds, toasted and finely crushed in a mortar

220g cucumber (about ⅔ of regular one), peeled, halved and seeds removed

Directions at theguardian.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer