A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules




    For a delicious vegan meal, serve with vegan caramelised onion and vegetable tart and finish with a dark chocolate and avocado mousse.


    • ½ each red, yellow and green peppers
    • 1 slice white bread, crusts removed
    • ½ medium onion, peeled
    • 2 small cloves garlic, peeled
    • ¼ cucumber, diced
    • 1 small red chilli, deseeded
    • 50ml white wine vinegar and 50g sugar boiled and cooled
    • salt and pepper
    • 400g tin plum tomatoes + 100g water to swill the tin out with
    • 4 large ice cubes


    • In a food processor, blend together all ingredients until smooth (the ice will help to break down the other ingredients)
    • Pass the liquid through a fine sieve.
    • Serve with olive oil, balsamic vinegar and cucumber balls.
    A bowl of garnished cold gazpacho soup.