Gazpacho

Chop some of the capsicum into small pcs for garnish. Keep majority of it for the blender.

Deseed half a cucumber and chop fine for garnish. Use the rest for the blender, including all the seeds.

Blend capsicum, cucumber, one small raw onion, one stick of celery (optional) and green chilli (optional) together into the blender.

Soak 1 slice of bread in water and add into the blender.

Add half apple into the blender (optional).

Roast 1/2 kg Tomatoes with 5 cloves garlic, sea salt and olive oil in the oven at 200 degrees Celsius for 25 minutes. Cool and puree separately.

Add the tomato puree to the blender and 1 cup ice.

Squeeze in 1/2 to 1 lime juice to the mixture. Add some tabasco into it.

Add some salt to taste and some basil leaves for freshness. and blend again.

Add 1 cup cold water, 1 cup ice and taste & season. Chill for 4-6 hours.

For tadka add some parsley & some chopped red chilli. Add some Kasturi methi, finely chopped fresh coriander leaves and a pinch of salt in it. Add a dash of butter (optional, but tasty). Cool down the tadka & add it to the blended soup.

Chop some apple into julienne for the soup to garnish.