My panzanella gazpacho

Name: My panzanella gazpacho
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4cm-thick slice of crusty bread; 100g fresh or frozen podded broad beans; 200g fresh or frozen peas; 4 spring onions; 1–2 fresh green chillies; ½ a cucumber; 1 red pepper; ½ a clove of garlic; 250g ripe mixed-colour cherry tomatoes; ½ a bunch of fresh basil (15g); 1 tablespoon sherry vinegar; extra virgin olive oil

Summer veggies, fresh basil, good bread & oil, sherry vinegar

Vegan Dairy-free

10 mins

Not Too Tricky

serves 4

About the recipe

Veg, p82

nutrition per serving

Calories

Fat

11%

Saturates

Sugars

Salt

Protein

14%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Veg

By Jamie Oliver

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Ingredients

4cm-thick slice of crusty bread

100g fresh or frozen podded broad beans

200g fresh or frozen peas

4 spring onions

1–2 fresh green chillies

½ a cucumber

1 red pepper

½ a clove of garlic

250g ripe mixed-colour cherry tomatoes

½ a bunch of fresh basil (15g)

1 tablespoon sherry vinegar

extra virgin olive oil

Top Tip

Get all the ingredients prepped and ready to go, then blitz at the last minute so it’s full of life and flavour. Brilliant for a summer get-together!

Method

Find the recipe!

For the full recipe, head to page 82 of Veg.

Tags

Veg cookbook Soup Vegetable Summer Vegan Dairy-free Bread & doughs Tomato Summer

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Veg by Jamie Oliver

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Veg by Jamie Oliver on a background of fruit and veg

Veg

Jamie's bestselling vegetarian cookbook, Veg, is all about celebrating really good, tasty food that just happens to be meat-free.

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