for 4 person

Gazpacho

1	cucumber, cut into pieces
250 g	tomatoes, cut into pieces
50 g	baby spinach
1	green pepper, deseeded, cut into pieces
1	spring onion, cut into rings, greens set aside
½ bunch	basil
4 sprig	coriander
50 g	toast bread, torn into pieces
2 dl	vegetable bouillon, chilled
2 tbsp	olive oil
1 tbsp	green curry paste
1 tbsp	white balsamic vinegar
1	organic lime, a little of the grated zest (set aside) and the juice
½ tsp	salt

To serve

1 tsp	toasted sesame seeds
4 sprig	coriander, leaves torn off
1 tbsp	olive oil

How it's done

Gazpacho

Place the cucumber in a blender along with all the other ingredients up to and including the salt, puree. Cover and chill for approx. 1 hr.

To serve

Stir the gazpacho well, plate up. Top with the sesame seeds, coriander, reserved spring onion greens and lime zest, drizzle with oil.

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