Being part Euro, I love gazpacho and other cold soups (deemed ‘weird’ by my Brit husband). But gazpacho is really not fibro-friendly, with raw garlic, peppers and lots of tomato. Try this one instead, adapted from Madeleine Shaw’s brilliant Ready Steady Glow (buy it!).

yes it’s meant to be cold.

1. Chop up 1 spring onion/scallion. Heat 1 tsp ghee in a pan, and gently fry the onion, until soft and translucent.
2. Add 1 more tbsp ghee to the pan, increase the heat a bit, and toss in a slice of stale white bread, cut into 2cm chunks. Fry until nice and golden. Keep the croutons aside.
3. Clean the pan with some kitchen paper, tip in a nice handful of pumpkin and sunflower seeds. Keep a close eye on them, once they’re turning brown and starting to pop it’s time to tip them onto a cool plate (so that they stop cooking).
4. Get your nutribullet out (or equivalent blender!) and pop the following in:

• 1 tbsp olive oilthe cooked spring onion
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp cashew nut butter
• 200g (1/2 can) chopped tomatoes
• 2 fresh tomatoes, cut into chunks with core removed
• 2 tsp dried coconut powder + 200ml water, or 1/2 can coconut milk
• 2 tbsp tomato puree
• a squeeze of lemon juice

Blend for a minute, then add a really good pinch of salt (Himalayan if you have it), taste and adjust as necessary. Serve cold topped with the toasted seeds and croutons.

Et voila, bon appetit, buen provecho!