Ingredients
3 red, yellow or orange peppers or a mixture of colours, deseeded
1 cucumber
1 red onion
3 sticks of celery
400g (14oz) ripe tomatoes 2 garlic cloves, crushed
2 mild red chillies, deseeded
125g (41/2oz) Peppadew sweet baby peppers, drained weight, or hot pepper or chilli sauce to taste
2 handfuls of coriander
2 handfuls of flat leaf parsley
2 ripe avocados
400ml (just over 13fl oz) tomato juice juice of 2 lemons
freshly ground black pepper sea salt
Directions
1 Place the peppers, cucumber, onion, celery, tomatoes, garlic, chillies, Peppadew peppers, coriander and flat leaf parsley in a food processor and process to chop finely.
2 Halve and de-stone the avocados, then dice the flesh and add it to the soup mixture, along with the tomato juice, lemon juice, black pepper and salt. Stir together and adjust the seasoning to taste. If you prefer a milder flavour, don’t add the Peppadew peppers or sauce and double the amount of avocado.
Cook’s Notes
Gluten-free, wheat-free, dairy-free • V • Can be made in advance and chilled
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