Gazpacho; Patatas Bravas with Aioli; Churros with Chocolate Coconut Ganache

Gazpacho

• 500 g plum tomatoes, halved
• 30 g green pepper, cut in pieces (3cm)
• 20 g onion, quartered
• 40 g cucumber, cut in pieces
• 1 garlic clove
• 15 g white wine vinegar
• ½ tsp salt
• 25 - 50 g extra virgin olive oil, to taste
• 4 ice cubes

Patatas Bravas with Aioli

• 250 g sunflower oil
• 4 garlic cloves
• ½ tsp Dijon mustard
• 3 Tbsp aquafaba (tinned chickpea liquid)
• 1 Tbsp apple cider vinegar
• 1 pinch salt, plus ½ tsp, or to taste
• 60 g red onions, quartered
• 1 Tbsp olive oil
• 1 fresh red chilli, halved, deseeded if desired, cut in pieces
• 400 g tinned chopped tomatoes
• 100 g water
• 1 pinch ground cayenne pepper
• 1 pinch smoked paprika
• 800 - 850 g floury potatoes, peeled, cut in pieces (2-3 cm)

Churros

• 60 g caster sugar, plus 1 Tbsp
• 2 tsp ground cinnamon
• 10 g olive oil
• 300 g water
• ¼ tsp salt
• ¼ tsp vanilla extract
• 150 g plain flour
• 1 tsp baking powder
• 400 g sunflower oil

Chocolate Coconut Ganache

• 170 g coconut cream
• 175 g dark chocolate (70% cocoa solids) (vegan), small pieces or callets
• ½ tsp vanilla extract