Gazpacho - the summer soup

This is super easy and a brilliant way to get a variety of fresh vegetables down you to get your plant count up for the day.
You will need:

• 400g tin of tomatoes (or if you have access to fresh, ripe, juicy tomatoes use those, with skins removed)

• Half a red onion, chopped

• Half a cucumber, roughly chopped

• 1 or half a clove of garlic, peeled and chopped

• 1 red bell pepper, deseeded and roughly chopped

• 2 tbs of extra virgin olive oil

• 1 tbs of red wine vinegar

• A dash of Tabasco (optional)

• A couple of pinches of sea salt and freshly ground black pepper to your taste.

• To serve: a boiled egg grated and some cubes or strips of Serrano ham

Put all the ingredients in a blender and pulse to blend. Serve in bowls with grated boiled egg and ham on top.
This soup can be kept in the fridge for a couple of days. Some people even add ice cubs to it when serving for a really refreshing experience.
This recipe can be found in my book The Gut Makeover Recipe Book.