Courgette gazpacho

Gazpacho can be made with cucumber, tomatoes, peppers and so on: the principle is the same. A festive but ultra-light starter

Ingredients (serves 4):

  • 4 small courgettes
  • 1 shallot
  • 1 slice dried bread
  • 2 cups vegetable stock
  • 1 tbsp olive oil
  • Salt and white pepper


  • Wash the courgettes and trim the ends.
  • Cut them in 4 and cook in a pressure-cooker for 4 min.
  • In the meantime, skin the tomatoes and remove the seeds.
  • Whizz the courgettes in a blender and add the tomato flesh, stock and lemon juice. Season with salt and pepper.
  • Crumble the bread into small pieces and add a drizzle of olive oil.
  • Gradually incorporate the vegetable juices and finish thickening the gazpacho.
  • Leave to chill. Add chilli to taste and serve cold.