Basil cucumber gazpacho

Who fancies eating summer? If so: go for basil cucumber gazpacho. Summer personified (umm… persoupified?).

I’ve been trying to post summery recipes for a while now, but it’s a bit tricky to work in the abstract. Summer recipes aren’t exactly what pops into my head when it’s grey and rainy outside (it’s July, England! Get it together!). Luckily, the sun has been out a bit more often lately, which has made it much easier to get into the spirit of fresh summer vegetables, light salads and yes, even soup. Soup might not seem like the most summery of meals, but gazpacho is different – it’s served cold!

I’ll be honest, the thought of cold soup has never particularly tempted me – but then, I’d never had it before, so I really didn’t know what I was talking about. Turns out, it’s pretty great when the sun’s shining and you’re lazing around in your skimpiest shorts – it’s cooling like a cocktail, but you don’t get the headache afterwards.

In fact, this cucumber gazpacho really couldn’t be healthier. It just takes loads of fresh vegetables, and a dash of extra virgin olive oil. That’s it. And it only takes a minute or two to prepare – stick everything in your blender, whizz it up a bit, and you’re done. Bish bash bosh.

(now that I’ve moved back down south I’m trying to channel my inner cockney, can you tell? Do I sound like Mickey Flanagan yet?)

(side note: that’s my favourite comedy sketch ever and still makes me laugh like an absolute loon every time)

(further side note: there will be no more brackets in this post)

By the way, remember that the garlic in this recipe stays raw, so don’t go overboard! One small clove is enough. It’s just enough to add a slight tang to the fresh vegetables, while still letting the mild flavour of the cucumber come through.

For another fresh-tasting soup that’s packed with green veggies, try my creamy spring vegetable soup: