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Serve this low-fat gazpacho-style soup when the days are long and hot.


  • Tin red kidney beans

  • Chopped roasted red peppers

  • Tin of tomatoes

  • 200ml olive oil

  • 600ml vegetable stock

  • Handful of ice cubes

  • 1 clove garlic

  • 1 tbsp red wine vinegar

  • 4 slice of bread cut into rough squares

  • Handful of basil

  • 4 slices of griddled bruschetta


  • 1.

    Pulse the kidney beans, peppers, tomatoes, garlic, ice, vegetable stock and bread with the vegetable oil in a food processor.

  • 2.

    Pour into a bowl and season. Serve with toasted bruschetta.

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