Recipe courtesy of Psychologies Magazine and taken from the book The Doctor’s Kitchen – Eat to Beat Illness by medical doctor Rupy Aujla.
This is the quickest dish in the book and is best enjoyed on a hot day. He discovered it when he was staying in Bristol, teaching the UK’s first culinary medicine course. ‘Elizabeth Thompson, a clinician at Bristol Medical School, make it from locally grown ingredients while they sat outside in the balmy July heat.
Serves : 4
1 cucumber, roughly chopped
6 medium tomatoes (heritage variety, if possible)
15g basil leaves, stems removed, plus extra to serve
1 celery stalk, roughly chopped, plus leaves to serve
1/2 red pepper, deseeded and roughly chopped
2 garlic cloves
Grated zest of 1 lemon
1 tblsp extra virgin olive oil, plus extra for drizzling
1 tblsp red wine vinegar
Freshly ground black pepper
Method : Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper. Add some water to loosen the soup, if needed, then divide it between bowls and drizzle more olive oil on top, to serve.