Use up a mixed jar of cornichons and mini pickled onions to make a refreshing chilled soup. The jar often comes with mustard seeds in the brine, creating a pretty garnish
- Serves: 2 persons
- 250g cucumber, peeled
- 50g avocado
- 6yellow tomatoes (we used Datterini)
- 8cornichons, 6 kept whole, 2 sliced, plus 2 tbsp of pickle brine
- 8baby pickled onions, 6 kept whole, 2 quartered
- 50ml olive oil, plus 1 tbsp
- large handful of basil, plus smaller leaves to garnish
- ½jalapeño, seeds removed
- 1garlic clove, peeled
- pinch of sugar
- mustard seeds, from the pickle jar
Step 1Put the cucumber, avocado, tomatoes, whole cornichons and juice, whole onions, 1 tbsp of olive oil, half the basil, the jalapeño, garlic and sugar into a blender. Blitz until completely smooth. If too thick, add up to 2 tbsp of water to thin slightly. Season to taste, then pour into a jug and transfer to a fridge to completely chill.
Step 2Blitz the remaining basil and oil in a blender until as smooth as possible. Transfer to a small pan and gently simmer for 2-3 mins, stirring often, until just starting to bubble. Double strain into a small bowl and leave to cool completely.
Step 3When you’re ready to serve, divide the gazpacho between two small bowls. Drizzle over the basil oil and garnish with the remaining cornichons, pickled onions and basil leaves. Sprinkle over the mustard seeds and serve.