Green Gazpacho by Raphael Soares and Paul Kayne of Hendersons Vegan Bistro in Edinburgh

Established in 1968, formerly Hendersons Bistro, we made the decision to go 100% Vegan in July 2015. As the Bistro was almost 90% vegan for 40 years, we thought it made sense to go completely vegan, making our little restaurant the first of its kind in Edinburgh.

Nestled on the cobbled Thistle Street in the heart of Edinburgh’s City Centre you can enjoy tasty dishes created by our talented team of Chefs in a light and colourful environment.

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We are happy that vegans can be at home here and know that everything that we serve is 100% vegan including all of our wines, beers, delicious cakes and fair trade coffees but we are not exclusive. Our food packs a tasty punch and if you're simply looking for a great place to eat in a lovely environment, this is the place.

For more information please visit https://www.hendersonsofedinburgh.co.uk

Ingredients:

160g cucumber 

100g celery

80g fennel

120g granny smith apple

1 garlic clove

15g fresh basil

15g fresh mint

120g watercress

120g avocado

350l apple juice

¼ of a green chilli

1/2 lime juiced

10ml cider vinegar

10ml olive oil

salt to taste

pepper to taste

tomato jam and micro sorrel for a garnish

Method:

1.    First take the fennel and remove the core. Set aside for later.

2.    Now take the apple, peel and core and then cut into chunks. Set aside for later.

3.    Add the celery, the cored fennel, garlic, basil, mint and chilli to the cider vinegar and olive oil in a large bowl. Then let this marinade for at least one hour.

4.    Next add the rest of the ingredients to the bowl and blend to a smooth soup texture using a hand blender.

5.    Season and taste to your liking with salt and pepper.

6.    Serve chilled with a drizzle of tomato jam and micro sorrel

In association with Taste Communications.

www.tastecommunications.co.uk