Sunday Lunch Summer Style

 Sunday was one of those rare days in England we all wait through the rain for. Not wanting to miss a moments sun, or the Wimbledon final I did a very quick stint in the kitchen making gazpacho with sourdough croutons (the amount of ingredients may be long but it is just a matter of whizzing it all together), feta, watermelon and mint salad and a bowl of prawns with lemon and mayonnaise.

The soup is an Ottolenghi recipe, who must be a genius because, as I was piling spinach, peppers and other supremely healthy things into the processor, I could only think how virtuous it was going to taste. However the flavours came together and miraculously it tasted great.

Green Gazpacho

Serves 6

To make the croutons cut 3 Slices Sourdough Bread into 2cm chunks, toss in olive oil and bake at 190˚C for 10 mins. Cool.

For the soup blitz together:

2 Celery Sticks (and leaves), chopped, 2 Green Peppers, chopped, 6 Mini Cucumbers weighing, 350g, peeled and chopped (I used 1 large), 3 Slices stale White Bread, 1 Fresh Green Chilli and 4 Garlic Cloves

Add and blitz:

1 Tsp Sugar, 150g Walnuts, lightly toasted, 200g Baby Spinich, 25g Basil Leaves, 10g Parsley, 4 Tbsp Sherry Vinegar, 225ml Olive Oil, 40g Greek Yoghurt, 450ml Water, 125g Ice Cubes and 2 Tbsp Salt

Serve over a few ice cubes and top with croutons and a drizzle of olive oil.