baby pickled onions

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

Cucumber gazpacho

cucumber, peeled

avocado

yellow tomatoes (we used Datterini)

baby pickled onions, 6 kept whole, 2 quartered

olive oil, plus 1 tbsp

basil,

jalapeño, seeds removed

garlic clove,

sugar

mustard

Put 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.

Blitz 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.

When 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.

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Top 1 baby pickled onions recipes from across the web

The most viewed baby pickled onions recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cucumber gazpacho

The most viewed baby pickled onions recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine