Gazpacho

50g red onions, chopped

2 garlic cloves

Handful of croutons

Step 1: In a food processor puree tomatoes, garlic and red onions until smooth.

Step 2: Add the cucumber and pickled capsicum with brine to it and blend until almost smooth. Refrigerate for 30 minutes.

Step 3: Serve the cold soup in a bowl, top it up with some croutons and enjoy!