Monday 17 September 2018


So, summer is drawing to a close and we prepare for Autumn weather, we are not quite there just yet, even though we may be having cold starts to the day, from mid-morning to early evening the summer sun is still shining bright and hotter than ever.

With temperatures on high it can be hard to decide on what to eat, whilst trying to be healthy and do not want to succumb just yet to a hearty lasagne, I've been finding comfort in Gazpacho, extremely surprising as it's a tomato based soup and I have to say I am not a fan, but this soup is served chilled and packs a punch in flavour and takes no time to whizz up at all in a trusty blender.

This bowl or a shot of soup is a perfect all-rounder served as a starter or with doorstop wedge of bread in a bowl and goes down a treat with the kiddos too as you know they can be a bit fussy.

Recently I've got in to batch cooking and this is ideal, I've actually stored it in my cookuts, Miam pancake maker, it's a great travel companion and have been taking it to work with me for lunch perfect to brave the hustle and bustle of the commute to work, which is great as I tend to go for the unhealthy options on my lunch break, like you do not like a fat Friday treat!! But knowing this is packed with vitamin c, as well as a helping of 2 out of my 5 a day, I feel good knowing that I am feeding my body and nourishing my soul, Leanora's too with the good stuff.

Honestly, this takes no time to make up, so great to prepare from the night before, or early in the morning, if you are having it later in the day. Depending on how strong your blender is you can just simply chuck in all your ingredients and zap, otherwise, it's simple as 1, 2, 3, chop and drop.


5 large ripe tomatoes

3/4 large cucumber, peeled, chopped

1 celery stalk, chopped

1 green pepper, deseeded, roughly chopped

2 green onions, trimmed, roughly chopped, more for garnish

2 garlic cloves, peeled, roughly chopped

olive oil

1 lemon or large lime, juice of

Salt and pepper

1 tsp cayenne pepper, optional

Fresh basil, stems removed, ripped or chopped


1.Chop up your tomatoes, cucumber, celery, pepper, green onions, garlic, basil.

2. Place all other ingredients, along with your chopped ingredients into the blender, then blend at high sped for 10 seconds and then pulse your desired consistency.

3. Pour Gazpacho into a bowl, cover and leave to chill in the fridge, until ready to serve!

Enjoy, and have a soup-erb day!

So, will the gazpacho be making it into your weekly staple for you and the family? Also I here you can try this with different fruit too, let me know if you have and what you like!

London Mumma

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