Cauliflower and curry gazpacho recipe
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
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.
