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Courgette gazpacho with peppers

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Origin of dish:  Spain
Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 4 minutes
Ingredients (serves 4):


Dice the peppers finely.

Cook the courgettes in a large pan of boiling vegetable stock for 3-4 minutes. Drain but keep the stock. Run cold water over the courgettes to cool them.

Put the stock in the fridge for a few minutes.

Place the courgettes in a blender with 400ml stock, the curry powder, shallot and olive oil and whizz.

Season to taste and refrigerate.

Add a tablespoonful of diced peppers to each bowl of gazpacho to serve.

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