Classic gazpacho is getting a romesco makeover. Chilled soup, topped with 'nduja oil served with mustardy grilled cheese sarnies.
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Serves
4
Roasted Red Pepper
Basil
Cucumber
Tomato
Garlic Clove
Smoked Almond
Lemon
Cheddar Cheese
Wholegrain Mustard
Bread
Nduja
Olive Oil
Salt
Black Pepper
Chloe René
Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.
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Serves
4
Roasted Red Pepper
Basil
Cucumber
Tomato
Garlic Clove
Smoked Almond
Lemon
Cheddar Cheese
Wholegrain Mustard
Bread
Nduja
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
- Unlimited access to 3000+ recipes
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Step 1.
Drain the peppers and add to a large blender. Pick the basil leaves, trim and roughly chop the cucumber. Reserve some basil leaves then add the rest of it to the peppers, with the cucumber, tomatoes, garlic, and almonds. Pour 70ml of olive oil and blend until smooth. Season with plenty of salt, pepper and lemon juice. Do this in batches if your blender isn’t large enough. Pour into a large bowl, cover and set in the fridge.
Step 2.
Coarsely grate or slice the cheddar into thin slabs. Spread the mustard onto 1 half of the bread and sprinkle with cheese, top with the remaining bread.
Step 3.
Pour 4 tbsp of oil into a large frying pan over medium heat. Cook the sandwiches until golden on both sides and the cheese has melted, 8-10 mins.
Step 4.
Meanwhile, in a small frying pan, add 20ml of olive oil and the 'nduja, place on medium heat. Once hot, add the 'nduja and cook for 2-3 mins. Remove from the heat.
Step 5.
Share the gazpacho into bowls, top with the nduja oil and reserved basil leaves. Serve with the grilled cheeses.
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