Mimi Spencer's fabulous 5:2 beach diet: Super-simple fridge gazpacho

By Mimi Spencer for The Mail on Sunday

Published: 22:53 GMT, 18 May 2014 | Updated: 22:53 GMT, 18 May 2014

As fine a summer soup as you could imagine. It matters that the tomatoes are ripe and flavourful. It matters that you eat this fresh from the fridge. After that, nothing else matters at all.

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SERVES 2 113 calories per portion

1 red pepper, deseeded and coarsely chopped300g (11oz) red tomatoes, ideally a mix of varieties½ cucumber, about 200g (7oz), roughly chopped 1 red chilli, deseeded and roughly chopped1 garlic clove2 spring onions, sliced2 tbsp red wine vinegar1 tbsp good olive oil6 ice cubes (optional)sea salt and black pepperPurée all the vegetables together – raw – in a food processor until smooth. Add vinegar, olive oil, ice, salt and pepper and quickly blitz again. Serve cold – with ice cubes floating in it if you wish – with more finely diced cucumber, tomato and spring onion. Gazpacho does not freeze well, so make it on the day and serve fresh.Oat-berry smoothie

Oats are full of soluble fibre and release energy slowly to set you up for the day (use jumbo oats rather than the more finely milled). For one serving (220 calories), place 5 tbsp skimmed milk in a food processor with 3 tbsp jumbo oats, 100g (3½ oz) low-fat Greek yoghurt and 50g (2oz) blueberries. Blitz. Try low-lactose cow’s milk instead of skimmed, or almond milk for a non-dairy alternative.

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