Can Cook Won't Cook

It’s been too hot to even think of cooking this weekend … that’s my excuse, and I’m sticking to it!

I adapted this recipe from one I copied yonks ago from one of the many diet-books I’ve owned over the years. It’s absolutely delicious, with no hint of being a ‘diet’ recipe. It’s also a perfect light & refreshing meal for a baking-hot meat-free Monday.

SUMMERY GAZPACHO – Serves 6

Finely chop the following ingredients & toss them all into a large glass bowl (I always use my 2 litre Pyrex jug, which is the ideal size):

2 large tomatoes, peeled & seeded

6 – 8 celery fingers

5 inches cucumber, seeded

1 green pepper, seeded

120g spring onions

1 large clove garlic

The finely-chopped veggies, waiting for the liquids to be added!

To the chopped vegetables, add the following:

1 litre tomato juice

2 Tblspns white wine vinegar

2 Tblspns olive oil

2 Tblspns chopped parsley

1 tspn salt

1/2 tspn freshly-ground black pepper

1 tspn Worcestershire sauce

Combine everything, cover with clingwrap and refrigerate overnight.

Serve cold.

Chilled gazpacho - refreshing & healthy!