By Dani Taylor
1 cucumber, roughly chopped
6 medium tomatoes (the best tomatoes you can get!)
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
Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.
Makes 4 servings.
Nutrition facts per serving: 97 calories, 13.9g carbohydrates, 4.1g fat, 3.2g protein