Easy Green Gazpacho

• frozen peas↗200g fresh or g
• crusty bread↗75g g

  torn into pieces

• hot vegetable broth↗600ml ml

  (ensure vegan if needed)

• cucumber↗1

  roughly chopped

• garlic clove↗1

  roughly chopped

• avocado↗½

  peeled, halved, pitted and roughly chopped

• white wine vinegar↗2 tsp
• green chili↗½

  (seedless, if you prefer milder heat), roughly chopped

• green onion↗2

  thinly sliced

• cherry tomatoes↗125g g

  roughly chopped

• parsley↗10g g

  leaves gathered

• extra virgin olive oil↗2 tbsp
• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Place the peas and bread in a large heat‑proof bowl, pour in the broth and let sit for 2 minutes, then carefully transfer to a blender‑jug. Season well. Add cucumber, garlic, avocado, vinegar, chili and most of the green onion, tomatoes and parsley. Blend to smooth and season to taste. Chill about 30 minutes. Keep covered in the fridge for up to three days.

2. 2

   Pour the gazpacho into plates and drizzle with olive oil. Sprinkle with remaining green onion, tomatoes and parsley, then serve with crusty bread.