Beautiful weather calls for something cooling, refreshing and nutritious to eat!
Give this pretty pink (and very easy!) Gazpacho recipe a try. It’s high in vitamins A and C and lycopene - nutrition for the immune system, skin, eyes and digestion.
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1kg vine-ripened tomatoes, cored and chopped
2 garlic cloves, peeled and crushed
2 spring onions, trimmed and finely chopped
75g stale crusty bread, chopped
2 1/2 tbsp sherry vinegar
Chopped fresh basil and mint leaves, homemade croutons and a drizzle of extra virgin olive oil.
Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl.
Add the bread and season well with salt and pepper.
Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices.
Cover and chill. Leave to marinate for at least 30 mins or overnight (preferably).
Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add a glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar.
Cover and chill again, until really cold and you’re ready to serve.
Serve in chilled bowls with some chopped fresh basil and mint leaves, croutons and a drizzle of quality extra virgin olive oil.