This fresh gazpacho soup is a summer favourite as it requires minimal effort in the kitchen - it's literally a case of washing the vegetables and throwing them into the blender to make a delicious summer soup that's ready in a matter of minutes. I recommend preparing at least 15 minutes before serving and giving the soup a chance to chill in the fridge before serving cold with a slice of granary bread and smashed avocado.
Serves 2
Ingredients
- 440g medium tomatoes
- 4 inches cucumber
- 8 pitted black olives-
- 2 spring onions (including the green)
- 1 handful basil
- A few mint leaves (optional)
- Squeeze of lemon & lime
- Salt and black pepper
Instructions
1. Wash and place all ingredients in blender and blitz for about 15-30 seconds depending on how smooth you like your soup
2. Leave to chill in fridge for 15 minutes before serving
3. Optional toppings: chilli flakes, black pepper & cucumber slices
