The Kitchen


A refreshing classic…

Serves: 2 (200ml portions)


  • 80g frozen soya beans 
  • 1 small shallot, peeled and finely sliced 
  • 3g basil leaves (no stalks)
  • 8 baby tomatoes 
  • 30g red pepper 
  • 40g cucumber, peeled 
  • 1 small garlic clove, peeled
  • 9 tbsp water 
  • Pinch salt and ground black pepper
  • ½ tsp ground sweet paprika
  • ½ tsp ground cumin


  1. Cook the soya beans as per the packet’s instructions.
  2. Blend all the ingredients together until completely smooth (the consistency needs to be thin enough so that it could technically pass easily through a straw, although it is not recommended you use one - adjust with a little extra liquid if needed). 
  3. Adjust seasoning to taste and enjoy your 200ml portion.

Top Tip

To increase the protein to 10g per portion, add 1 heaped tbsp of skimmed milk powder to each 200mls. It may be easier to mix the powder with a drop of cold water first, to form a smooth paste. Re-adjust the consistency as required, as it can thicken your soup.

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