This is the quickest dish in the Eat to Beat Illness cookbook, best enjoyed on a hot day.
Course: Soup
Keyword: cucumber, gazpacho
Servings: 4
Author: Dr. Rupy Aujla
Ingredients
1cucumberroughly chopped
6medium tomatoes (heirloom variety if possible)
1/2ouncebasil leavesstems removed
1celery stalkroughly chopped
1/2red pepperdeseeded and roughly chopped
2garlic clovesgrated
juice of 1 lemon
1tablespoonextra-virgin olive oilplus extra for drizzling
1tablespoon 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.