Chilli and Ginger Gazpacho
A quick and easy work-from-home lunch that’s ready in under 10 minutes! Feel free to use whatever ingredients you have in your fridge, no need to worry about exact measurements for this recipe.
Ingredients: gazpacho
- 500g tomatoes
- ½ cucumber (save the other half the chop for the topping)
- 4cm knob of ginger
- ½ red onion
- 1-2 red chillies
- 2 anchovies (optional)
- ½ red pepper
- 4 tbsp extra virgin olive oil
- 3 tbsp sherry vinegar (start with 2 and then add more if needed, I like mine quite tangy) or apple cider, white wine vinegar
- ½ tsp salt
- Black pepper
- Ice
Ingredients
- 4 room temp eggs
- Baguette or bread
- Butter
- Cheese
Step 1
Air fry the eggs at 180°C for 8 minutes for a jammy center, or 10 minutes for hard-boiled eggs.
Step 2
Blend all the gazpacho ingredients with a few ice cubes to chill it right away.
Step 3
Place the eggs, butter, and cheese inside the baguette and enjoy it alongside the soup.