What more could you want on a hot summers day than a refreshing Gazpacho soup! The perfect starter to serve on a sultry evening. Made using all raw vegetables, this soup is extremely nutritious and only takes 5 minutes max to make! Tomatoes are one of the richest sources of lycopene, the potent age-defying antioxidant that gives fruit and vegetables their red colour!


  • 1 cucumber peeled
  • 2 Red Peppers – deseeded
  • 750 grams vine ripe tomatoes
  • 2 garlic cloves
  • 2 spring onions
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 100-200ml bone broth (optional – I like adding this for the health benefits)
  • To Serve – Chilli flakes, extra virgin olive oil and coriander to serve

Method –

  1. Peel and chop up the cucumber, deseed the red peppers and placec in a high speed blender with the remaining ingredients
  2. Blend on high for a about 3 minutes until nice and smooth
  3. Place in the fridge and allow to cool for at least an hour before serving
  4. To serve, pour the gazpacho into a nice bowl and top with chilli flakes, a drizzle or extra virgin olive oil, crispy bread and coriander.
  5. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s