Serves: 10
Nuts: Pistachio
A fresh, 100% plant-based interpretation where pistachios add body, texture, and a distinctive aromatic profile. This recipe highlights its potential in cold soups and chilled ready meals.
Ingredients
Main Ingredients
- 6 cups cucumber, peeled and roughly chopped (approx. 3 large cucumbers)
- 3 cups ripe tomatoes, chopped (approx. 4–5 medium tomatoes)
- 1½ cups red pepper, chopped (approx. 1½ peppers)
- ¾ cup spring onions, chopped (approx. 1 bunch)
- 2 garlic cloves, finely chopped
- 1 cup shelled pistachios, lightly toasted
- 3 cups sour cream
- 2 cups chicken stock (or water with an equivalent chicken stock base)
- ¼ cup Sherry vinegar
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Herbs
- ½ cup fresh basil leaves, chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
For the Toasting / Baguette
- 1 baguette, sliced
- 3–4 tbsp olive oil
- Pinch of kosher salt
Equipment
- Large mixing bowl
- Whisk
- Chopping board
- Rubber spatula
- Baking tray (for toasting the baguette)
- Deli/storage containers (for storing and transporting the gazpacho)
- 10 serving bowls
- 10 soup spoons
- 10 small side plates (optional, to place under the bowls during service)