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How this works
Servings: 4
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
Excerpted from EAT TO BEAT ILLNESS by Dr. Rupy Aujla, copyright 2019. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Photos by Faith Mason.
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