Chilled Summer Soup Recipe

I’ve not published a recipe in a while. To be honest, I wasn’t too sure that people liked to read them but I made this chilled soup this week and I had to share it.

I love soup. All year round. If I am trying to watch what I eat, it is a great way of getting full from piles of veg but even I conceded that the recent hot weather we have been having made it far too hot for regular, hot soup.

I have tried making gazpacho before but I thought the bread which is usually used, made it a bit too carb-heavy for what I was after so this is what I came up with.


Half a cucumber

4 spring onions ( green bits too)

2 cloves of garlic

One tin (400g) of tomatoes-plum or chopped

Juice of two limes

One red chilli deseeded*

A selection of your favourite fresh herbs-| used basil, dill and parsley.


This has got to be the easiest recipe-EVER.

Place all of the ingredients in a liquidiser and pulp. If you want to serve it immediately, add crushed ice or, make in advance like I did and chill, chill, chill.

Serve with a stick of celery and lime wedges.

*I used to love spicy food but, since having children, my tastebuds just can’t take it any more. If I made it again, I would either add half a chilli or none. It is personal taste.


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