Iced Gazpacho Soup

... a Grand Prix of vitamins

Summer in a bowl, dear friends. I can nearly feel the vitamins race around my system with every spoonful!

This month we’re celebrating chilled summer soups, to help with those scorching hot days. Serve them in shallow bowls with a handful of ice, drizzle of spicy olive oil and a wedge of crusty, toasted sourdough.

Simply blend the listed ingredients. Will keep in the fridge for up to 5 days.

Gazpacho is a refreshingly cold tomato soup, very popular in Spain. This recipe slays your 5-a-day veggie intake (or offers eight of your 30 weekly plant points if you’re a fan of Prof. Tim Spector’s microbiome research. Add some avocado, black olives and sliced chilli for another 3 points of magnificence!) This gazpacho recipe is superbly tasty and revitalising on a summer’s day, especially if heat tends to muffle your appetite.

Tomatoes practically blush with virtue. You’ve probably noticed the praise they enjoy in medical circles for their superhero faculties.