Gazpacho

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.

You’ll need:

• 1 cucumber

• 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

To garnish:

Chopped fresh basil and mint leaves, homemade croutons and a drizzle of extra virgin olive oil.

Directions:

• 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.