GAZPACHO

This traditional Spanish soup is always served chilled and makes a deliciously refreshing meal in hot weather. Try it in little glasses with prawns for a summer party canapé.

113 CALORIES | 6G FAT | 0.9G SATURATES | 11G CARBS | 10G SUGAR | TRACE SALT | 2G PROTEIN | 0.4G FIBRE

SERVES 4

1kg tomatoes, roughly chopped

1 small white onion, roughly chopped

1 garlic clove, crushed

1 red pepper, deseeded and finely chopped

2 tablespoons olive oil

2 tablespoons white wine vinegar

½ cucumber, halved, seeds scooped out and finely chopped

sea salt and freshly ground black pepper

a handful of flat-leaf parsley, finely chopped

1. Place the tomatoes, onion, garlic, pepper, olive oil and vinegar in a blender and pulse until smooth. Stir in the cucumber, season to taste, then place in the refrigerator for at least an hour.

2. Serve with a scattering of fresh parsley.

TIP

This soup also makes a great base for a seafood sauce or a simple fish stew.