Here’s a lovely quick lunch or dinner – cool, refreshing and delicious!

I headed to my lovely local greengrocer this am and came back with the makings of a gazpacho soup – tomatoes, cucumber, spring onions and a green pepper. They had lovely bunches of fresh coriander, and I added ½ a red pepper, a couple of stick
s of celery and a clove of garlic from my stores at home.

There are loads of recipes for gazpacho out there – many incorporating soaked bread, which I’m not including as we’re trying to cut down on our processed foods, and focus on nutrient dense ingredients. This soup is packed with colour – lots of phytonutrients and Vitamins – do be sure to add the oil to ensure that you’re able to absorb those fat-soluble vitamins

It’s important to ensure that you’re adding protein and fats so I made a quick delicious topping – I toasted some seeds in a dry pan, added a teaspoon of smoked paprika and a big glug of olive oil, and the drained contents of a tin of chickpeas. Heated through this was a yummy topping for the soup.

If you don’t have time to make the topping you can top with seeds / chopped boiled egg / zatar… or a topping of your choice…

Here is my recipe for the gazpacho:

All you need:
3 very large, or 6 medium tomatoes (no need to skin)
½ large cucumber
2 sticks celery
2 fat spring onions (or 3 if skinny!)
1 fat clove garlic
1 green pepper
½ red pepper
½ bunch coriander (or other herbs of your choice)

All you do:
Chop the veg into chunks – chopping the ‘tougher’ veg a little smaller (e.g. the celery). Crush the garlic. Put all the veg into a blender / magimix and add a big glug olive oil (extra virgin) and a tsp of vinegar (I used cider as that’s what was in the cupboard – balsamic or red wine would work well too). Season well with salt and pepper and blend until smooth. Taste and adjust seasoning. Eat as is or chill in the fridge.

And for the topping:

All you need:
1 tbsp each pumpkin, sunflower and sesame seeds
1 tsp fennel seeds
1 tsp smoked paprika
1 tin chickpeas
Olive oil
Chili powder / cayenne (optional)

All you do:
Toast the seeds in a dry frying pan un
til they start to ‘crackle’. Add the chickpeas, paprika and olive oil and a pinch chili powder or cayenne if using. Season well with salt and pepper. Heat for a few more minutes. Load a big spoonful into your soup.
You can add the remainder of the topping (if you have any :)) to other soups / salads or eat as a snack!