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For summer days when the thought of getting behind the stove is too much to bear, this chilled Spanish soup makes the most of this season’s bounty. Using a mix of sweet vine and baby tomatoes, red pepper and cooling cucumber chunks, this vibrant gazpacho makes a refreshing veggie-friendly midweek supper. See method
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Freezing and defrosting guidelines
Transfer the soup to a freezer-safe container and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight and add a splash of water to loosen, if necessary.
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