Gazpacho

This beautiful cold soup is a real summer classic. It has a lovely Mediterranean vibe and bursts with flavour, and since it isn’t cooked, it’s incredibly rich in nutrients.

INGREDIENTS

1kg very ripe tomatoes, coarsely chopped

1/2 small red onion, finely chopped

3 garlic cloves, coarsely chopped

1 cucumber, finely chopped

75ml olive oil, plus extra for drizzling

1 tablespoon red wine vinegar

sea salt

black pepper

METHOD

Put the tomatoes, onion, garlic and cucumber in a jug blender, and blend at high speed for at least 1 minute, or until thoroughly puréed. If you like, you can set aside a little of the chopped red onion and cucumber to use as a garnish at the end.

Pass this mixture through a sieve, pushing it through the mesh with a wooden spoon. This will remove any coarse pulp and create a lovely, smooth mixture.

Put the sieved mixture back into the blender and blend at the slowest speed. Add the olive oil and red wine vinegar slowly, to form a smooth, well-blended mixture. Season with salt and pepper.

Place in the fridge and chill well before serving. To serve, sprinkle with the reserved finely chopped cucumber and onion, if using, and a drizzle of olive oil.

GOOD FOR

Skin

Joints & bones: Arthritis

Heart & circulation: Heart disease

Reproductive & Urinary systems: Prostate health

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