PREP TIME: 25 mins + minimum 2 hours refrigeration. SERVINGS: 4

When the temperature rises, this spicy classic is easy to make and the perfect starter or light lunch on a summer's day.


AP Red or Basil Pesto

4 large Tomatoes or 9 small

1 Yellow Onion

1 Cucumber

1 Red Bell Pepper

1 large Garlic Clove

Fresh Basil Leaves


  1. Core tomatoes and cut rough cubed chunks. Add half of the tomato chunks to a blender.

  2. Cut onion into cubed chunks and add to blender.

  3. Peel and cut quarter of cucumber into fine dices and set aside in a small bowl. Cut the rest into chunks and add half to blender.

  4. Cut quarter of bell pepper into fine dices, and set aside with the diced cucumber. Slice the rest of the bell pepper into cubed chunks and add half to blender.

  5. To the blender, add garlic and season 10 twists of black pepper grinder. Blend until completely smooth.

  6. Add the rest of the cut chunks of tomato, cucumber and peppers into the blender and pulse or blend on low until the ingredients are broken into small pieces. Pour into a large bowl and cover with cling film.

  7. Add a small pinch of salt to the small bowl of cucumber and pepper garnishes, stir, and store it in the fridge. Chill the soup bowl for at least 2 hours, or up to 24 hours.

  8. Before serving, stir in a couple of tablespoons to taste of pesto, and divide between small bowls or cups. Top with the reserved cucumber and bell pepper. Garnish with basil leaves.