Gazpacho soup


For a delicious vegan meal, serve with vegan caramelised onion and vegetable tart and finish with a dark chocolate and avocado mousse (recipes in links).


— 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.