Blend, boil, chill, serve. It's THAT easy. This rich and wholesome chilled soup is inspired by traditional Spanish gazpacho, made to eat on a hot summer's day.
3 large roma tomatoes
1 red chilli
1 bunch fresh basil
2 cups vegetable broth
2 tablespoons balsamic vinegar
Vegan yoghurt (optional)
Salt and black pepper
Place all ingredients in a blender and blend until desired consistency is reached.
Transfer to a medium size pot and bring to boil, simmer over low heat for 10 mins. Add salt and pepper to taste.
Allow to cool for 10 mins before transferring to a serving bowl. Cool in fridge for 1 hour.
Add vegan yogurt (if using) when you ready to serve.
Serve chilled. (But is also delicious warmed up!)