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Apple gazpacho

Apple gazpacho

Ingredients

1 large cucumber, peeled and de-seeded
4 large yellow or green tomatoes (red is fine but will affect the colour)
1 yellow bell pepper
1 small green apple, peeled and cored
1 shallot, peeled
4 tablespoons Citizens of soil olive oil (plus extra for drizzling)
Half a lemon, squeezed
2 tablespoons red wine vinegar or sherry vinegar
1 garlic clove
1 tiny* piece of ginger, grated
1 small avocado, flesh only
1/2 a green apple, peeled and finely diced
2 spring onions, sliced very thinly
3 tablespoons Citizens of soil olive oil
2 tablespoons finely chopped chives
Juice of half a lemon
1 tablespoon sesame seeds
Sourdough croutons

Crisp, sweet apples add a bright, fresh, and tasty twist to your traditional tomato gazpacho. Don't let winter get all of the good soups. Bask in these warm May days and scoop up this refreshing bowl— the ideal soup for the season.

"Gazpacho shots are officially my favourite summer ritual," says Theresa (aka sssssoupsssss), the chef and creator behind this recipe. A great crowdpleaser for warm May evening gatherings, this is a recipe you'll want for your next dinner party invite.

Topped off with sourdough croutons and a scallion-apple-sesame "salsa" and of course, a liquid gold drizzle, this gazpacho is simple, versatile, and absolutely delicious.

Here's the method:

Add all of the gazpacho ingredients (everything from cucumber to avocado) into a blender and blend on high for a few minutes.
Place in the fridge and let the flavours get to know each other for at least a few hours.
Mix all of the salsa ingredients (apple, sesame seeds, chives, spring onion, olive oil, and lemon juice) in a small bowl and set aside.
Serve with a spoonful of the salsa, some croutons, and another drizzle of olive oil.

Top tip:

"Tread carefully with the ginger, you just want to add a whisper—if you add to much this will venture into green juice territory."

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