Gazpacho
This is such an easy recipe, perfect for a weekday lunch when the weather is boiling and you can't think about actually cooking anything.
Wash all of the veg and chop it up into chunky pieces. Put into a blender or food processor and blend until smooth. Serve with croutons, basil leaves, and a good drizzle of olive oil.
Ingredients
Serves 2 people.
200g plum tomatoes
1 red pepper
Half a cucumber (skin off)
4 sticks of celery
1 garlic clove, peeled (optional)
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
4-5 cubes of ice
80ml cold water
Sea salt and pepper