Speedy Summer Gazpacho

Ingredients

1 cucumber, roughly chopped

6 medium tomatoes (heirloom variety if possible)

½ oz basil leaves, stems removed

1 celery stalk, roughly chopped

½ red pepper, deseeded and roughly chopped

2 garlic cloves, grated

Juice of 1 lemon

1 tbsp extra-virgin olive oil, plus extra for drizzling

1 tbsp red wine vinegar

Sea salt and freshly ground black pepper

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 some more oil on top to serve.