Watercress Gazpacho

  • Ready in: 10 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 200
Watercress Gazpacho

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp SIDS BOYSENBERRY VINEGAR
  • 200 g cucumber, deseeded & chopped
  • 2 spring onions, peeled & chopped
  • ½ orange bell pepper, deseeded & chopped
  • 1 ripe avocado, peeled & stoned
  • 100 g bag fresh watercress
  • 125 g poached salmon
  • SIDS SALT & PEPPER to taste

Directions

  1. Put SIDS BOYSENBERRY VINEGAR and all the ingredients, except the salmon, in a blender with 100 ml cold water. Blitz until well blended. Sieve for a smooth soup. Season with SIDS SALT & PEPPER. Chill until ready to serve.
    Spoon cold soup into 4 small bowls and add flakes of salmon on top. Season with
    SIDS SALT & PEPPER.

    History: Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar. Once in Spain, it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt and vinegar, similar to ajoblanco.