Tomato Gazpacho

Very tasty and healthy. We have not strained the soup so it retains the fibre.

Serve 4.

800 grams ripe tomatoes, cored, seeded and coarsely chopped

1 small onion, peeled and coarsely chopped

1 large clove garlic, peeled

3/4 yellow capsicum, stemmed, seeded and coarsely chopped

2 tablespoons extra virgin oil

2 tablespoons white wine vinegar

1/4 tsp whole cumin seeds, toasted

1 tsp sea salt

3/4 cucumber, peeled, seeded and diced

1/4 cup diced red pepper

1/3 cup parsley

Method

1. Working in batches, place the tomatoes, onion, garlic, capsicum, oil, vinegar, cumin and salt in a food processor and pulse (on and off) to coarsely chop. Transfer to a bowl.

2. Add salt if required and stir in the cucumber and refrigerate for 2 to 4 hours.

3. Pour or ladle the soup into chilled bowls.