Ingredients (serves 2)

  • 500g ripe vine tomatoes (cubed)
  • 1/2 red pepper (finely diced)
  • 1/4 cucumber (finely sliced)
  • 1/4 red chilli (seeds removed)
  • 1 clove of garlic (crushed)
  • 30g blanched almonds (chopped)
  • 1 spring onion (sliced)
  • Juice of 1 lime
  • TBSP olive oil
  • Good pinch of salt


Put all the ingredients into a blender (they just fit into the large cup of my nutribullet) and whizz until you have a smooth consistency.

Chill in the fridge for a couple of hours or if like me you’re short on time, pop in the freezer for 20 mins to chill.

Divide between 2 bowls when ready to serve.

Optional: Dress with some chopped basil, a drizzle more olive oil and a crank of pepper if you’re feeling fancy.