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Chilled Gazpacho

Chilled Gazpacho

Serves 4


5 large ripe Early Girl tomatoes, cut into quarters
2 Persian cucumbers, peeled and chopped
2 celery stalks, chopped
1 bell pepper (red, yellow or orange), chopped
½ red onion, chopped
1 garlic clove
2 tablespoons Balsamic vinegar
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon Kosher salt


  1. Place all the ingredients in a blender and blitz briefly. If you like a smoother soup keep pureeing until smooth. Chill for 2 hours (or longer) and serve with Cult Cracker crumbs on top.
  2. This refreshing summer soup is good on warm nights.