Lea Hogg

‘For soup lovers, hot summers call for cold, refreshing soups. This gazpacho takes under 5 minutes to prepare and just chill for a few hours to also allow the flavors to combine.’

You will need:

1 kilo ripe tomatoes, washed, roughly chopped with skin on
1 small white onion
3 small garlic cloves
1 medium cucumber
1 red bell pepper
1/2 teaspoon ground cumin
6 tablespoons olive oil
2 tablespoons apple organic vinegar
Salt and pepper to taste

A pinch of stevia
Water to get the consistency of your liking.

I serve with Galletti.

Simply wash and roughly chop the tomatoes.  Add the rest of the ingredients and use a hand blender to puree to a smooth pulp.  If you prefer it more liquidy, simply add more water and whizz with the hand blender until it is the consistency that suits you. Allow to cool in the refrigerator for at least 2 hours before serving

Serve with croutons, more chopped up tomatoes and cucumber.

Tip: Place the serving bowl over a large container filled with ice cubes before serving

For the recipe in Maltese click here

I use Filippo Berio Olive oil by Rimus Group