How To Make Gazpacho with runner bean tempura & pickled coriander seeds
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 500g ripe tomatoes, diced
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup runner beans, trimmed and halved
- Vegetable oil, for frying
- 1/4 cup coriander seeds
- 1/2 cup white vinegar
- 1/4 cup sugar
Instructions
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In a blender, combine the diced tomatoes, cucumber, red bell pepper, red onion, garlic cloves, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Refrigerate for at least 2 hours to chill.
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In a deep frying pan, heat the vegetable oil for frying. Dip the trimmed and halved runner beans in a batter made of flour and water, then fry until crispy and golden brown. Drain on a paper towel.
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In a small saucepan, combine the coriander seeds, white vinegar, and sugar. Bring to a boil, then remove from heat and let cool completely.
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Serve the chilled gazpacho in bowls, topped with the crispy runner bean tempura and a sprinkle of pickled coriander seeds.
Nutrition
- Calories : 180kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 360mg
- Total Carbohydrates : 26g
- Dietary Fiber : 6g
- Sugar : 15g
- Protein : 4g
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