By Chef Faisal – Prep/cook: 30min – Serves: 1
Ingredients
2 tbsp olive oil
1 small red onion
1/2 cucumber (peeled)
1 tsp cumin powder
1⁄2 tsp coriander powder
1 tsp sea salt
1 tsp sweet paprika powder
1/2 red capsicum
500g fresh red tomato
30ml apple cider vinegar
60ml water
20g toasted bread crumbs
30g toasted walnuts
for the mixed salad
tbsp olive oil
1/2 red onion (cubed)
30g tomato (cubed)
1 tsp chopped coriander
1⁄2 tsp cumin powder
Pinch sea salt
10 ml lemon juice
1/10th cucumber (cubed)
1 ring yellow capsicum (cubed)
for plating
350g cold gazpacho soup 50g mixed salad
1g spring onion
Method
for the gazpacho soup blend
Sauté the red onion with olive oil for 5 minutes. In a blender, combine all ingredients and blend for 2 minutes. Chill the soup in the refrigerator.
for the mixed salad
Cut all vegetables into cube shapes. In a bowl, combine all ingredients and mix well.
for plating and serving
Remove the gazpacho soup from the refrigerator. Pour the soup into a bowl and top with the mixed salad.Garnish with spring onion.
