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.