Cool down with my Cucumber, Courgette & Toasted Walnut Gazpacho

Summer in Provence- The cigales spend their time chattering, with fervent energy! But for me, it is not a sound I would change for all the world. It signifies Summer has truly arrived. It is baking hot here in Provence and for a pasty Brit trying to fit in with the locals, a little too hot for me! I adore the early mornings and walking with my darling 4 legged friend Winnie. Any of you who know me, will appreciate just how much I love my fur baby. She is perfect in every way, even when she steals a whole baguette off the counter, or runs off into the neighbour’s kitchen to say hello and beg for food! Oh the life of a dog!

Couldn’t resist posting a pooch shot! Anyway stay on point- as it’s so hot, I yearn for putting together delicious light food, with minimal effort and as I have had a glut of cucumber and courgette in my overgrown veg patch (back injury currently preventing me from weeding! Or at least that’s my excuse!! No I really do have a disc injury at the moment), I have created a yummy, cooling soup that is just perfect for a light lunch. Super quick to make and the flavours improve the day after - if it lasts that long. My tween went back for a 2nd helping - I did just tell him it was cucumber, he’s not a fan of courgette, but what they don’t know…………. and proof that it’s the thought of the said veg, rather than the actual poor humble courgette itself. He says it’s the texture, but if it’s whizzed up then…….

You can play around with any of the ingredients to add more or less and use whatever you have in the pantry as long as it’s mostly green!

Swops

• Red onion if you don’t have white

• green pepper if you don’t have courgette

• I would stick with green tomatoes if I were you otherwise they will make the soup look a bit of a funny colour

Pic is of my bounty from the potager (there is a french speaker hidden inside of me…..honest!)

Ok so without further ado here it the recipe for a scrumptious cold soup………..

Cucumber Gazpacho with Courgette & Toasted Walnuts

Serves 4 Preparation 10 mins Cook Time 20 mins Total Time 30 mins

preheat oven to 200 degrees

Ingredients

1 Cucumber - skin removed and roughly chopped

1 Courgette - roughly chopped

I white onion - roughly chopped

3 garlic cloves - skinned but kept whole

8 green tomatoes - roughly chopped

1 green chilli - deseeded and halved

1 lime - juiced

olive oil

salt and pepper

walnuts - chopped into small pieces

Instructions

Place the courgette, onion, garlic, green tomatoes and chilli onto a baking tray, drizzle with oil, season and pop in the pre- heated oven for 20 mins. Once cooked let cool.

Meanwhile dry fry the walnuts for a few minutes until they are just beginning to colour. Take off the heat and let cool.

When cooled add to your blender with your chopped cucumber, lime juice and a drizzle more olive oil. Whizz up, taste and see if you need to adjust your seasoning. Mine was too thick so I added some crushed ice which also helped with the cooling.

If not cool pop into a tupperware and transfer to the freezer for 10 minutes or until it feels cool enough.

Meanwhile you could prepare the rest of the lunch - we had it with sliced red tomatoes, strips of cucumber, hummus, cheese and my boys (big and little) made wraps.

Serve in bowls. Top with your walnuts. Enjoy xx

Additional toppings

Sprouted Seeds, a blob of yoghurt, sauerkraut, kimchi.