Bung it all in and whizz it all up - it doesn't get easier than this no-cook gazpacho. It's perfect in the summer months, when turning on the oven is simply too hot!
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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
117
Ingredients
For the salsa
1
fresh green jalapeño, deseeded and finely sliced
Juice 1 lime
Small handful coriander, stalk and leaves separated, roughly chopped
For the gazpacho
6
corn cobs
2
yellow peppers, deseeded and roughly chopped
1/4
onion, roughly chopped
2
small garlic cloves, crushed
1Tbsp.
extra virgin oil, plus extra to drizzle
1Tbsp.
cider vinegar
1tsp.
caster sugar
For the topping
40g
feta, crumbled
1tsp.
sweet smoked paprika
Directions
Step 1For the salsa, mix the jalapeño, lime juice and
coriander stalks in a
small bowl with a pinch
of salt. Leave to lightly
pickle for 30min.
Step 2Slice the corn kernels
ingredients and some
seasoning and whizz
until smooth.
Step 3Divide gazpacho
between 4 bowls, top
with the salsa, feta,
paprika, coriander
leaves and a drizzle
of olive oil. Serve.
If you're not a fan of spice, slice up red onion or peel cucumbers into ribbons instead of jalapeños. Lightly pickle them in the same way as the jalapeño.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
