6 Vegan and gluten free chilled soup 

• 4 Lebanese cucumbers, coarsely chopped
• 1 1/2 pounds ripe tomatoes, quartered
• 2 slices red onion
• 2 large garlic cloves, halved, green germs removed
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• Salt to taste
• silvered fresh basil leaves

Working in two batches, blend all the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container and chill for at least two hours before eating. Garnish each bowl or glass with silvered basil leaves.