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  • Birgit W.

    Quick Summer Gazpacho // (serves 2-4) 600g tomatoes, seeded and cut into chunks 1 big cucumber, peeled, seeded and cut into chunks 250g cooked chickpeas 2 scallions/spring onions, sliced (fresh herbs, like parsley and basil) 1 teaspoon sweet paprika 1/2 teaspoon ground celery seeds pinch of sea salt freshly ground black pepper 1/2 lemon, juiced 2 tablespoons apple cider vinegar 2 tablespoons extra virgin olive oil 1. Place the tomatoes, cucumber, cooked chickpeas and spring onions and herbs (if using) in a blender. Blend until smooth. 2. Season the mixture with paprika, ground celery seeds, salt and pepper. Add in the lemon juice, apple cider vinegar and olive oil. Blend for a couple of minutes. Add water/ice if you want it thinner. Serve cool.

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