Foodie Friday – Tomato, Mint & Basil Gazpacho Recipe


A summer soup that’s great for teething babies too!


1 Courgette

3 Medium tomatoes

2 Small shallots

1/4 Small lemon’s juice

Olive oil



White pepper





  1. Wash, peal and cut all your veggies.
  2. In your saucepan heat your oil.
  3. Fry you shallots and garlic until golden.
  4. Add you courgette and fry for a few minutes.
  5. Add you tomatoes. Leave over a low heat for around 5 minutes.
  6. Add lemon juice, mint, basil and pepper.
  7. Leave to cook until the tomatoes are soft.
  8. Take off the heat and blend.
  9. Leave to cool. Once cool store in fridge until ready to serve.


WARNING! When cooking garlic, don’t let it go brown – it becomes bitter.

WARNING! White pepper is very strong. (It goes very well with fish)


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