Name: Speedy Summer Gazpacho
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

Three bowls of bright red tomato soup topped with basil and celery leaves.

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

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.

Cover of the cookbook featuring the doctor holding a bowl of cooked vegetables.

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. Buy the full book from HarperCollins or from Amazon.