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A summery soup for those sultry days.


  • toasted almonds

  • fresh red chilli, sliced

  • red onion, sliced

  • red peppers

  • cucumber, skin left on and chopped

  • tomatoes, chopped

  • 2tbsp sherry vinegar

  • sea salt

  • olive oil

  • tomato juice

  • generous handfuls of basil and mint

  • garlic


  • 1.

    Place the toasted almonds, fresh chilli, red onion, garlic, red peppers, cucumber, tomatoes and sherry vinegar into a blender and pulse.

  • 2.

    Add sea salt, which turns up the volume of flavours, and some olive oil.

  • 3.

    Add tomato juice to loosen the gazpacho and blend.

  • 4.

    Then add liberal amounts of basil and mint, more tomato juice and pulse one more time.

  • 5.

    Puree until it’s still textural and chunky.

  • 6.

    Serve chilled.


Please note that quantities of all ingredients are to taste.

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