Easy, delicious, and most of all – fresh – this classic dairy-free vegetarian gazpacho recipe is perfect for those warm summer days as it requires no cooking! Throw together in less than half an hour for a refreshing last-minute meal or yummy appetiser whilst getting in plenty of fresh-from-the-garden vegetables. 

Method

1. Put all of the ingredients in a blender with a big pinch of salt and pepper and blend until smooth.

2. Pass the soup through a sieve, then taste for seasoning and add more salt and pepper if necessary.

3. Pour the soup into bowls and garnish with the halved tomatoes, diced cucumber, sliced radishes and chives. Sprinkle with chilli flakes and pink peppercorns and serve immediately.

 

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Ingredients

• 1 cucumber, peeled and chopped
• 4 large ripe tomatoes, chopped
• 1 red pepper, chopped
• 1 clove garlic, crushed
• 2 spring onions, finely chopped
• 1 tbsp sherry vinegar
• 100 ml olive oil
• salt
• freshly ground black pepper

• To serve
• 4 medium tomatoes, halved
• 1/4 cucumber, diced
• 4 radishes, very thinly sliced
• a small bunch chives, snipped into short lengths
• 1/2 tsp chilli flakes
• 1/2 tsp pink peppercorns , crushed