by Gary posted Wed 15th Sep '10

Ingredients

• Cucumber, 300g
• Chilli, Bird, 1 Tbspn
• Tomatoes, (Green) 500g
• Garlic, 2 - 3 Cloves
• Green Pepper, 1 (roughly cut & lightly cooked)
• Spring Onions, 1/2 a bunch
• Basil, 1 Bunch
• Lo Salt Vegetable Stock, 100ml
• Good Olive Oil, 50ml
• Lemon Juice, 1/4 of a lemon
• Salt and Pepper, to taste
• Sugar, Pinch of

Method

Chilled Green Gazpacho ...
Firstly I would like to point out that this soup was not an exact science and i had to play about a bit to get it right and you can do the same.More spice less spice no onion lots of onion it's up to you.

1) De-seed, rough dice and lightly cook the green peppers (of all the peppers this is the hardest to digest raw) and set aside.

2) Roughly chop the rest of the ingredients so they are able to fit in your liquidiser, add the cooled peppers and the liquids, season and blitz until smooth.

3) JOB DONE this is the stage to add more of what you like, chilli, garlic, onion even low fat mayonaise/creme fraiche to give a creamy finish.

Top Tips: If you find the soup a little runny add a few cubes at a time of bread and blitz thoroughly re-adjusting the seasoning as you go. If you find the soup too spicy the addition of mayonnaise or creme fraiche will calm it down a bit. Let the soup chill for a few hours minimum so the flavours develop, making it the day before would be even better.

Enjoy - Gary