Cauliflower and curry gazpacho recipe

  • Serves 8
  • 15 mins to prepare and 5 mins to cook, 2 hrs 00 mins to cool
  • 92 calories / serving
  • Freezable
  • Healthy
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Steam the cauliflower florets until completely tender. Place in a blender with the bread, almonds, garlic, spices, oil and 750ml of water and liquidise thoroughly. Slowly add enough of the remaining water to make a soup the consistency of single cream.

Pour into a bowl then stir in 1tbsp of the vinegar and salt and pepper and taste. You may want more astringency and more seasoning than normal as the soup will be cold. Chill in the refrigerator for at least two hours then serve drizzled with a little extra virgin olive oil.

  • Ingredients

  • ½ head cauliflower, broken into small florets
  • 75g stale farmhouse bread, crusts removed
  • 50g blanched almonds
  • 2 garlic cloves, peeled
  • ½tsp ground cumin
  • ¼tsp ground coriander
  • 1tbsp olive oil
  • 1-1.5 litres ice-cold water
  • 1-2tbsp sherry vinegar
  • extra virgin olive oil
  • salt
  • pepper
  • Energy 385kj 92kcal 5%
  • Fat 5g 8%
  • Saturates 1g 3%
  • Sugars 2g 2%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 6.1g Protein 3.7g Fibre 1.2g


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