Fresh Summer Soup

Time to cool down, tsssssss......

Are you blushing with heat? This gorgeous weather signals the long awaited arrival of summer. And while the temperature soars, you needn’t melt in exhaustion. Though as this is England, rain is never far away and having just finished my lunch, the crashing of thunder and lashing rain welcomes fresher weather, hopefully not for too long! Whatever the weather, we are in summer and as such our appetites change, so lets embrace it. There are a few energy boosting and oven-free delights that I'm going to share with you this week, which will allow you to breeze through the balminess like a ballerina on ice.

To avoid extreme cooling down measures try this gorgeous Green Gazpacho, it's the way forward!

Gazpacho reminds me of the night my Husband proposed

The 1st drop of cooling relief comes in the guise of Green Gazpacho. Gazpacho soup, also known as gazpacho, is a chilled Spanish soup. It is usually  tomato-based, but this version celebrates all things green and is as refreshing and revitalising as any Gazpacho I've tasted. Cold soups are an obvious summer classic and this simple sup was first sipped by yours truly in Seville.

It is the most nourishing and cleansing of soups, literally your body will lap it up as will your taste buds. I've added my own special touch too for extra Feel goodness! Walnuts, toasty and delicious are wildly wonderful for the skin and nourish where no other foods can. Paired with pumpkin seeds, protein rich and wizzed together with all the other fresh ingredients, zzzzzzzyum!


Let your appetite be defined, not by your cravings, but rather by the seasonal bounty all around us. 

Green gazpacho will swirl you into chill-dom every time. Enjoy and surrender to summer, with this you’ll feel as cool as a cucumber and it literally takes minutes to make. Perfect for a light lunch or starter.

Refreshing Green Gazpacho

6 SERVINGS

*you may freeze excess and defrost as and when you’d like.

Walnuts 50g

Pumpkin seeds, 50g 
Celery sticks, 3
Green pepper, 1 cubed and deseeded
Cucumber, 1 large peeled and cut into chunks
Green Tabasco, several drops
Avocado, 1 ripe deseeded
Garlic, 2 cloves peeled
Baby spinach, 100g
Rocket, 50g
Basil, 1 tbsp 
Flat leaf parsley, 1 tbsp
Sherry vinegar, 3 tbsp
Olive oil, 3 tbsp
Greek yogurt, 3 tbsp
Lemon, 1 juiced
500ml cooled chicken/ vegetable stock
Celery salt 1 tsp
White pepper 1 tsp
Ice, 250g

TOAST walnuts and pumpkin seeds in a pan over a medium heat for a few minutes, until you hear a few pumpkin seeds popping.
TRANSFER to a blender and blitz until finely ground.
PLACE half of the vegetables and stock into blender and blitz.
CONTINUE by adding remaining vegetables, lemon juice, olive oil, sherry vinegar, Greek yogurt, Tabasco and blitz once again.
ADD ice and blitz until everything is well combined.
TASTE for seasoning and adjust to suit your taste buds, I tend to add a few more drops of Tabasco at this stage.
SERVE immediately and enjoy the cooling waves.