A Light Summer Soup with Good Fibre

Every year I get caught when Summer arrives and I just don’t have an appetite for a hot soup. This is a very tasty replacement and you get 3 servings of vegetables in one serving of soup. Vegetables are not cooked so all nutrients are intact and by adding a little oil when served up, it helps to absorb the fat-soluble vitamins. It is a win win.

3 x 250ml servings

1 Serving : 10g Carb   kcal 54

One serving

Fibre Protein Carbohydrate Fat
4g 2.3g 10g 0.7g

Ingredients

Makes 750ml (250 x 3 servings)

500g, 8 medium sized tomatoes

180g, 1 red pepper

60g ,1/3 of a green pepper
20g  half a stick of celery
40g, 1/5 cucumber
10g,1 stalk of spring onion
8g, 2 garlic cloves
17g,1 handful of fresh basil
3 teaspoons of apple cider vinegar or other vinega
20ml, juice of half a lemon

a generous dash of Tabasco
sea salt and freshly ground black pepper
garnish with the seeds and herbs of your choice

Method

Hold back a very small amount of red pepper, celery and cucumber for the garnish

Blitz the rest of the ingredients in a food processor until smooth – you can leave it a little chunky if you prefer.

Season with salt and pepper, and add extra vinegar and Tabasco to taste.

Leave to chill in the fridge for a least 2 hours.

Chop the garnish veggies into the smallest dice you can. Serve the gazpacho in bowls, topped with the chopped vegetables, seeds and leaves.

Blitz in a processor

refrigerate overnight