Name: Speedy Gazpacho
Ingredients: 1 cucumber (roughly chopped); 6 medium tomatoes (heirloom variety if possible); 1/2 ounce basil leaves (stems removed); 1 celery stalk (roughly chopped); 1/2 red pepper (deseeded and roughly chopped); 2 garlic cloves (grated); juice of 1 lemon; 1 tablespoon extra-virgin olive oil (plus extra for drizzling); 1 tablespoon red wine vinegar sea salt and freshly ground black pepper

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How this works

Speedy Gazpacho

This is the quickest dish in the Eat to Beat Illness cookbook, best enjoyed on a hot
day.

Course: Soup

Keyword: cucumber, gazpacho

Servings:

Author: Dr. Rupy Aujla

Ingredients

1 cucumber roughly chopped
6 medium tomatoes (heirloom variety if possible)
1/2 ounce basil leaves stems removed
1 celery stalk roughly chopped
1/2 red pepper deseeded and roughly chopped
2 garlic cloves grated
juice of 1 lemon
1 tablespoon extra-virgin olive oil plus extra for drizzling
1 tablespoon red wine vinegar sea salt and freshly ground black pepper

Instructions

Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

Notes

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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