Speedy summer gazpacho recipe for a refreshing meal

Ingredients for Speedy summer gazpacho

• 1 cucumber, roughly chopped

• 6 medium tomatoes, (heirloom variety if possible)

• 15 g basil leaves, stems removed

• 1 celery stalk, roughly chopped

• ½ red pepper, deseeded, roughly chopped

• 2 garlic cloves, grated

• Juice of 1 lemon

• 15 ml extra-virgin olive oil, plus extra for drizzling

• 15 ml red wine vinegar

• Sea salt and freshly ground black pepper

How to make Speedy summer gazpacho

1. Place all the ingredients in a food processor and blitz until smooth.

2. Season to taste with salt and pepper.

3. Add a little water to loosen the soup if needed.

4. Divide the soup between bowls and drizzle with a little more oil to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.