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Gazpacho recipe large


Roughly chopped:

525g tomatoes

1 cucumber

4 spring onions, trimmed

2 cloves garlic

1 red pepper, deseeded

4-6 basil leaves

2 tbsp olive oil

1 tbsp red wine vinegar

1 avocado, peeled, de-stoned and chopped

1 tbsp olive oil to serve

  1. Place the chopped tomatoes, cucumber, spring onion, garlic and pepper into a food processor or blender and blend until finely diced.
  2. Add the basil leaves, olive oil and vinegar and blend until smooth. Season and taste. Leave in the fridge for at least 20 minutes to chill.
  3. Serve in four shallow bowls, garnished with chopped avocado and a further drizzle of olive oil.
  4. Can be served with Burgen Soya & Linseed bread.
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