This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.

Ingredients

　　1 cucumber, roughly chopped

　　6 medium tomatoes (heirloom variety if possible)

　　½ oz basil leaves, stems removed

　　1 celery stalk, roughly chopped

　　½ red pepper, deseeded and roughly chopped

　　2 garlic cloves, grated

　　Juice of 1 lemon

　　1 tbsp extra-virgin olive oil, plus extra for drizzling

　　1 tbsp red wine vinegar

　　Sea salt and freshly ground black pepper

Step 1

Step 2

　　From Eat to Beat Illness: 80 Simple, Delicious Recipes Inspired by the Science of Food as Medicine © 2019 by Dr. Rupy Aujla. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.