Name: Gazpacho with runner bean tempura & pickled coriander seeds Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
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

Gazpacho with runner bean tempura & pickled coriander seeds Recipe

Charity Aman Modified: August 29, 2024

Photos of Gazpacho with runner bean tempura & pickled coriander seeds Recipe

How To Make Gazpacho with runner bean tempura & pickled coriander seeds

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Preparation: 30 minutes

Cooking: 10 minutes

Total: 40 minutes

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

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.
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.
In a small saucepan, combine the coriander seeds, white vinegar, and sugar. Bring to a boil, then remove from heat and let cool completely.
Serve the chilled gazpacho in bowls, topped with the crispy runner bean tempura and a sprinkle of pickled coriander seeds.