Gazpacho soup

I always struggle to get enough bone broth into my diet in summer as I don't fancy eating hot soup when it's 30' outside.

I thought I should try a gazpacho soup. It's not traditional to add in stock but I simply replaced some of the tomato juice with broth. The end result was amazing. I really love this recipe.

It's perfect for a light lunch, afternoon tea or as an entree.

Ingredients:

• 250g cucumber (peeled & chopped)
• 200g capsicum (chopped)
• 600g tomatoes (chopped)
• 100ml olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 cup broth (chicken or beef stock)
• 1 cup passata
• salt, pepper to taste
• fresh basil to serve
• 2 tsp ground cumin
• optional: 1/4 tsp asafoetida (if you tolerate onion & garlic you can use them instead)

Method:

• blend the cucumbers in a high speed blender and pour into a large bowel
• blend the tomatoes together with the capsicum, broth and asafoetida. Pour into the bowel
• add all remaining ingredients: olive oil, vinegar, lime, passata, cumin, salt & pepper and stir in well
• Eat immediately or chill in refrigerator
• Serve gazpacho soup with finely chopped basil leaves on top