Photo by Faith Mason
This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.
Recipe information
Yield
Serves 4
Ingredients
1
cucumber, roughly chopped
6
medium tomatoes (heirloom variety if possible)
½
oz basil leaves, stems removed
1
celery stalk, roughly chopped
½
red pepper, deseeded and roughly chopped
2
garlic cloves, grated
Juice of 1 lemon
1
tbsp extra-virgin olive oil, plus extra for drizzling
1
tbsp red wine vinegar
Sea salt and freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
Step 2
Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.
From Eat to Beat Illness: 80 Simple, Delicious Recipes Inspired by the Science of Food as Medicine © 2019 by Dr. Rupy Aujla. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.
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