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Serves 4
Ingredients
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5 large red, ripe tomatoes, washed and quartered
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2 large banana shallots, finely chopped
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1 large cucumber, peeled
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1 large romano pepper, finely chopped
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2 large garlic cloves, finely chopped
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50ml of extra virgin olive, or avocado oil
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2 tablespoons of balsamic vinegar
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50ml of tomato juice
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Ground black pepper to taste
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Method
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Blend half of the tomatoes, shallots, cucumber and pepper pieces and garlic cloves together with half of the oil and tomato juice, then add the vinegar. Pulse until smooth.
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Add the remainder of the vegetables and blend until the consistency is just how you would like it.
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Season to taste and allow to chill; re-test the seasoning just before serving as the flavours will develop on chilling.
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Drizzle with a small amount of oil on each serving and top as suggested above. Serve in glasses to capture that true summer feeling!
Gazpacho
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Recreate those sunny days of summer with this Mediterranean inspired cold soup. Eating the vegetables ‘raw’ ensures it packs a nutrient-rich punch, and is packed full of vitamins and enzymes to support digestion at the beginning of a meal, as well as tasting delicious. Experiment with toppings such as balsamic vinegar, fresh pesto, herbs such as basil, chopped shallots, cucumber or rocket leaves to add extra flavour and texture.