Thai Gazpacho

This chilled Mexican soup is a refreshing way to kick-start a meal on a hot day. We’ve given it an Asian twist by adding some classic Thai flavours

Serves: 4

Ingredients:

1 can crushed tomatoes

1 English cucumber, chopped

1 red chilli, seeded and chopped

1 stick lemon grass, chopped

Handful fresh parsley

20ml (4 tsp) fish sauce

Juice of 1 lemon

Method:

1) Combine all ingredients in a blender and process until combined but still chunky. Chill for at least 2 hours in the refrigerator.

2) Serve in cups with a stick of celery.