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Radish - 150 gms (trimmed and chopped)
Tomatoes - 400 gms (diced)
Onion - 1 small (chopped)
Garlic clove - 1 (crushed)
Olive oil - 1 tbsp
Vegetable stock - 1 cup
Sea salt and freshly ground pepper to taste
Cucumber - 1 (diced)
Fresh basil leaves - 1/4 cup (chopped)


  • Heat oil in a frying pan and saute onion and garlic until onion softens.
  • Add tomatoes, radish, water and vegetable stock and cook till vegetables are tender.
  • Allow the the soup mixture slightly cool then transfer to blender. Blend until smooth, then season to taste.
  • Refrigerate soup for 3 hours or until chilled, then pour into bowls and top with cucumber and basil.
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