Deliciously Simple Gazpacho Soup
This is the easiest chilled summer soup that you’ll ever find and takes less than 10 minutes to make. If you pre-chill all the ingredients, you can eat it immediately – it’s like having a health-boosting smoothie for a starter and is a great take-out lunch if you have a fridge at work to keep it cool. It is packed with Vitamin C, fibre and a generous dose of other vitamins and minerals from Vitamin K to copper.
1 cucumber, peeled, deseeded & roughly chopped
1 onion, peeled & chopped
1 red pepper & 1 green pepper, deseeded & chopped
1 litre of tomato juice, chilled
Juice of 1 lemon
1 tablespoon olive oil
ground black pepper
1) Put all the ingredients in a blender (liquidiser) and blend until smooth
2) Season to taste.
3) Chill in the fridge for two hours before serving.
Top Tip – For the quickest & easiest way to do the cucumber: peel it whole; cut lengthways into quarters; slice out the seeds in one knife action and you have a peeled and deseeded cucumber. Then chop it up.
Option 1– Add a clove of garlic for extra kick and anti-Candida properties.
Option 2- Add a dash of Tabasco