Marinated tempeh, peach and avocado mille-feuille with mixed leaves and crispy papadams

Ingredients

• 7small courgettes
• 1shallot
• 2 jarscoconut milk
• 4 teaspoonsgrape must
• 30 galmonds
• 4cherry tomatoes, with stems attached
• to tastesalt
• to tasteextra-virgin olive oil

Instructions

1. 1

   Toast the almonds

   Toast the almonds in an oven at 180°C for about 3 minutes, or in a frying pan over low heat for about 5 minutes.

2. 2

   Prepare the tomatoes

   Wash the cherry tomatoes, keeping their stems attached, and make a shallow X-shaped cut in the bottom of each with a small knife. Bring water to the boil in a small saucepan and blanch the tomatoes for about 1 minute. Drain them and dress with a little olive oil.

3. 3

   Slice the vegetables

   Wash and trim the shallot and courgettes. Cut the shallot into fine strips and slice the courgettes diagonally into even pieces.

4. 4

   Cook the courgettes

   Heat a non-stick frying pan, add a little olive oil and soften the shallot. Once golden, add the courgettes and fry over a high heat with the lid on for about 2 minutes. Season with salt, then cook uncovered for 1 more minute.

5. 5

   Blend the soup

   Transfer the courgettes and shallot to a blender. Add the coconut milk and a pinch of salt, then blend until smooth and even.

6. 6

   Chop the almonds

   Roughly chop the toasted almonds with a knife.

7. 7

   Assemble the glasses

   Pour the gazpacho into four glasses. Add 1 teaspoon of grape must to each, then a cherry tomato and some chopped almonds. Finish with a few drops of olive oil.

What is courgette gazpacho?

Gazpacho is a Spanish soup traditionally served cold; this version takes its name from the way it is served in glasses, with a smooth vegetable base and garnishes. Here, courgettes and coconut milk make the base, while grape must, tomato and almonds add sweet, savoury and crunchy notes.

The supplied title and description refer to tempeh, peach and avocado, and to a different gazpacho, but the ingredients and method here make a courgette and coconut soup. Follow those ingredients and steps for this version.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The courgettes and coconut milk provide most of the carbohydrates and fat, while the almonds and olive oil also contribute fat; the recipe contains no prominent protein-rich ingredient. For a more balanced plate, serve a glass alongside a protein-rich side such as beans or grilled tofu.

Building the flavour

Courgettes: slicing them evenly helps them cook at a similar rate before blending. Frying them with the shallot gives the soup its cooked vegetable base.

Coconut milk: blend it with the cooked vegetables to create the creamy texture. The recipe gives the quantity as two jars, without specifying their size.

Getting the texture right

Cooked vegetables: blend the courgettes and shallot until the mixture looks smooth and even. If the blender needs help, pause and scrape down the sides before blending again.

Almonds: chop them roughly rather than finely so they remain a distinct crunchy garnish. Add them just before serving.

Blanching the tomatoes

Shallow cuts: make a small X in the base of each tomato, taking care not to cut deeply through the flesh. Keep the stems attached as directed.

Brief blanch: give the tomatoes about 1 minute in boiling water, then drain them and add a little olive oil. The method does not specify peeling them.

Cooking and serving

Covered stage: cook the courgettes over high heat with the lid on for about 2 minutes, then uncover and cook for another minute after salting. Keep to these short timings so the pieces are ready to blend without prolonged cooking.

In the glasses: divide the soup between four glasses and top each with 1 teaspoon of grape must, a tomato, chopped almonds and a few drops of oil. The method does not give a chilling time, so serve as directed or chill the blended soup if you prefer it cold.

What to serve alongside

Serve the glasses as a starter or alongside a simple salad and bread for a light meal. Those additions are serving suggestions rather than ingredients in the recipe.

Keep any extra garnish separate until serving so the almonds stay crunchy and the tomatoes remain easy to arrange.

Recipe notes & tips

• Toast the almonds gently and watch closely, as they can brown quickly.
• Cut the courgettes into similar-sized diagonal slices for more even cooking.
• Keep the shallot moving as it softens so it colours without catching.
• Blend the vegetables thoroughly for the smooth texture described in the method.
• Add the chopped almonds just before serving to preserve their crunch.
• Leave the cherry tomato stems attached when washing and blanching them.

Variations

• Extra herbs: Finish with a few fresh basil leaves for an aromatic garnish.
• Peppery finish: Add a little black pepper when blending the soup.
• Citrus note: Add a small squeeze of lemon to the blended soup for a brighter flavour.
• Alternative crunch: Replace the almond garnish with toasted seeds.
• Smaller servings: Serve the soup in small glasses as a starter.

Common mistakes to avoid

• Overcooking the courgettes: Keep to the stated 2 minutes covered and 1 minute uncovered so they are ready to blend.
• Burning the almonds: Toast over low heat in a pan or watch them closely in the oven.
• Cutting too deeply: Make only a shallow X in the tomato bases to avoid splitting the fruit.
• Blending in large pieces: Use a blender and process until the soup is smooth and even.
• Adding the garnish too early: Top the glasses at the end so the almonds keep their crunch.

How to store

Store leftover soup covered in the fridge and use within 2 days. Keep the almonds and tomatoes separate where possible, and stir the soup before serving; the recipe does not specify a reheating method.

Frequently asked questions