Last week, on one of the hottest days of the year I was treated to a beautiful dinner created by a very talented friend. We feasted on summer salads, smoothies and a ever so spicy chilled soup to start. The next day I could think of nothing other than the refreshing, cooling and slightly spicy glass of coconut based gazpacho as I sat overheating in the garden. I tried to get hold of the recipe but impatience got the better of me and I just had to find another way to get my fix! I decided to opt for a traditional gazpacho base of tomato and basil but decided to mix things up and keep it raw (purely because I didn't want to have to wait for it to cool!).
I was cooking for a friend and we both fancied something with a real kick but the chilli really is optional. I added a red pepper for sweetness, as well as mixing in some cherry tomatoes as they tend to be a little more sugary to taste than regular tomatoes. The cucumber helps to get the right consistency, thinning out the gazpacho with a refreshing flavour rather than adding water. This soup lasts so well in the fridge and I made a big batch to keep for lunch over the next few days of 'heat wave'. I really like to have a little bit of texture with my soup so I served it with perfectly ripe avocado which worked like a dream, totally complementing the creamy soup while adding a little bite.
Ingredients (serves 4)