For a recipe that won’t heat up the kitchen, I’m considering this easy gazpacho published in a story called “Eat to Beat Illness” by Rupy Aujla. It calls for a few more tomatoes that were in the box, but …. you could use some cherry tomatoes, you could just cut down on tomatoes, or maybe just like me, you bought some tomatoes last weekend at a farmers market and have a few to spare. The proportion of ingredients is totally up to you and what’s sitting on your counter. The recipe calls for serving right from the food processor, but I’m going to chill mine before serving. Which I guess defeats the “speedy” of the title, but I just like my gazpacho cold!
Ingredients:
1 cucumber, roughly chopped 6 medium tomatoes (heirloom variety if possible) A few 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
Preparation:
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.