Tomato kachumber gazpacho with soft paneer
Prep
35 mins
Cook
5 mins
Servings
4
Difficulty
Medium
This is my favorite way to serve gazpacho, blending the cool, refreshing flavors of a classic Spanish soup with the warmth of Indian spices and creamy paneer. Fresh tomatoes are packed with lycopene, a powerful antioxidant that supports heart health, and here I've layered them with crisp cucumbers, tangy lime, and aromatic cumin. What I love most about this dish is how quick it comes together in just forty minutes, perfect for those nights when you want something impressive but don't have hours to spend in the kitchen. The soft paneer adds a lovely textural contrast and makes it substantial enough for a light meal.
Ella x
Ingredients
- 1 kilostomatoes(quartered)
- 1small red onions(small red onion, finely chopped)
- ½cucumber(finely chopped)
- 1green chilli(finely chopped)
- 40 gramscrustless sourdough(torn into pieces)
- 1lime(juice)
- 4 tbspextra virgin olive oil
- 1 tspcumin seeds(toasted and crushed into a fine powder)
- 1paneer(crumbled (optional))
Detail level
Instructions
- 1
In a large bowl, combine the tomatoes , small red onion, cucumber, green chilli, lime and crustless sourdough chunks. Season with salt and mix well.
- 2
Cover and marinate for 15 minutes in the fridge, then blend in a food processor or blender until very smooth. With the motor still running, slowly drizzle in 3 tbsp extra virgin olive oil. Add the toasted cumin seeds and season with freshly ground black pepper. Divide between bowls, sprinkle with a little more finely chopped cucumber, then drizzle with some extra virgin olive oil (about 1 tbsp in total). This is also delicious served with paneer crumbled over the top.
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