Gazpacho is a cold soup made with raw vegetables. This tomato and red pepper gazpacho is light and refreshing, and only takes 5 minutes to whizz together. Tomatoes are rich in lycopene, which is an antioxidant, and peppers are an excellent source of immune-boosting vitamin C.
6 large tomatoes, roughly chopped
1/3 large cucumber, skin on, roughly chopped
2 spring onions, outer layers and green ends removed, roughly chopped
1 small garlic clove, skin removed, roughly chopped
1 slice of stale bread, roughly chopped
2 tbsp. cider vinegar
3 tbsp. extra virgin olive oil
Few basil leaves
Pinch of salt and pepper
250 ml water
1. Add all of the ingredients to a high-speed blender and whiz together until smooth. Taste and adjust as necessary.
2. If you like it smooth then pass it through a fine sieve, otherwise leave it chunky.
3. Top with finely diced red pepper and cucumber, and a few basil leaves.