Now that we've all survived Christmas (or have we?), it's time to take it easy for a few days and let our minds and bodies rest. My Christmas menu worked wonders and I felt satisfied, but not stuffed. Still, I don't mind having a few lighter days to balance things out and this quick summer gazpacho is a perfect way to enjoy summer's bounty.
I've used sweet tomatoes as a base for this cold soup. Blended with cucumber and cooked chickpeas, the colour of the soup is a beautiful pale peach and the taste is sweet but tangy, thanks to the apple cider vinegar and lemon juice. This is a perfectly filling, yet light meal for a summer's day.
Quick Summer Gazpacho
600g tomatoes, seeded and cut into chunks
1 big cucumber, peeled, seeded and cut into chunks
250g cooked chickpeas
2 scallions/spring onions, sliced
(fresh herbs, like parsley and basil)
1 teaspoon sweet paprika
1/2 teaspoon ground celery seeds
pinch of sea salt
freshly ground black pepper
1/2 lemon, juiced
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1. Place the tomatoes, cucumber, cooked chickpeas and spring onions and herbs (if using) in a blender. Blend until smooth.
2. Season the mixture with paprika, ground celery seeds, salt and pepper. Add in the lemon juice, apple cider vinegar and olive oil. Blend for a couple of minutes. Add water/ice if you want it thinner. Serve cool.