Creamy gazpacho

Appetizer or side dish for 4

Level:  Easy

100 ml vegetable based cream
4 large tomatoes
5 cm or around 100 g of a large cucumber
a tbsp margarine
coriander
herbal salt
1 small stalk spring onion
pepper

Tools: Hand-held blender, pot, large bowl

1. Slice 3 tomatoes and place in pot with margarine and cream.
2. Turn on heat and keep on stove until the butter is melted, then remove from heat.
3. Using a blender, puree the tomatoes.
4. Dice the remaining tomato and cucumber.
5. Finely chop the spring onion and coriander.
6. Pour soup into a large bowl and add the tomato, cucumber, spring onion and coriander.
7. Add herbal salt and pepper to taste.
8. Allow soup to cool in the fridge for an hour or in the freezer for 15-20 minutes before serving chilled.

(Garnish with a dash of paprika powder or a leaf of fresh coriander)
(Try chopping and adding 1/5 of a paprika or 1/4 of an onion to the dish for more colour and tang)