15 Minute Gazpacho

Serves 2

Cooking time ~15 minutes

It's about 35 degrees in London right now and this is just an easy way to get a fresh, filling and healthy meal in without having to cook. Chill in the fridge before serving and top with whatever floats your boat. If you don't have a stick blender, a smoothie/juice maker will work fine, you just may have to do it in batches.

Ingredients:

500g Tomatoes (Cherry, Vine, Heirloom)

5x Slices Stale White Bread

½ Cucumber

1x Celery Stick

1x Red Pepper

3x Spring Onions

3x Garlic Cloves

Good Olive Oil

2tbsp White Wine Vinegar

Ground Cumin

Sugar

Fresh Mint/Coriander

Method:

This really couldn't be simpler.

Take the crusts off your Bread and put them in a bowl with about 1/2 cup of Water to soak.

Chop up your Cucumber, Celery, Spring Onions, Red Pepper, Garlic and add to a large pan or bowl. This is just to blend it in.

Put your Tomatoes in a bowl of boiling water for about a minute. After that, drain them and let them cool down a little so you can handle them

One by one, peel them and add to the other Veg. This seems painstaking but once you get the technique right you'll just be able to almost burst them in with your hands - just be careful the Tomatoes don't spray everywhere.

Once that's done, add the Bread to the mixture with 1/2 cup of Olive Oil and 2tbsp White Wine Vinegar. Blitz with a stick blender until smooth. You might want to add some Water if you want a thinner consistency.

Add a generous amount of Salt and Pepper, a pinch of Sugar and about 1/2tsp Cumin. Mix well.

Cover and place in the fridge to chill for at least an hour.

Plate up and garnish with some Fresh Herbs, Black Pepper and a drizzle of Olive Oil.

Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.

#WellGoodGrub