This chilled soup is a powerful blend of flavours and nutrients. Raw onion and garlic and finely chopped fresh chilli provide their own kick. But if you like it extra-hot, blend in some chilli powder with the garnish on the bowl.

Serves: 4

Ingredients
½ cucumber, diced
2 large red peppers, deseeded and chopped
1 large red onion, roughly chopped
1 large garlic clove, roughly chopped
6 large basil leaves
700 g (1 lb 9 oz) tomato passata
1 tablespoon olive oil
4 tablespoons red wine vinegar
300 ml ( ½ pint ) cold chicken or vegetable stock (recipes page 338)
Juice of ½ lemon
Black pepper
 

TO GARNISH
Basil leaves, torn 1 chilli, finely chopped
½ cucumber, finely diced
1 small green pepper, deseeded and diced
Croutons

Directions:
1.Put the cucumber, red peppers, onion, garlic and basil in a food processor and blend for 1 minute. Add the passata, oil and vinegar and blend until smooth.
2.Stir in the stock and lemon juice and season to taste with pepper. Pour into a large bowl, cover and chill for 2-3 hours.
3.Garnish the bowl of soup with the basil and chilli (if using) and serve the cucumber and pepper dice and the croutons in separate bowls.

NUTRIENTS PER SERVING:
Calories: 120
Carbohydrate: 18g
Sugars: 17g
Protein: 5g
Fat: 4g
Saturated: 0.5g
Fibre: 4.5g