Gazpacho

Gazpacho

By
From
The Medicinal Chef
Serves
2-4
Photographer
Martin Poole

This beautiful cold soup is a real summer classic. It has a lovely Mediterranean vibe and bursts with flavour, and since it isn’t cooked, it’s incredibly rich in nutrients.

Ingredients

Quantity Ingredient
1kg very ripe tomatoes, coarsely chopped
1/2 small red onion, finely chopped
3 garlic cloves, coarsely chopped
1 cucumber, finely chopped
75ml olive oil, plus extra for drizzling
1 tablespoon red wine vinegar
sea salt
black pepper

Method

  1. Put the tomatoes, onion, garlic and cucumber in a jug blender, and blend at high speed for at least 1 minute, or until thoroughly puréed. If you like, you can set aside a little of the chopped red onion and cucumber to use as a garnish at the end.
  2. Pass this mixture through a sieve, pushing it through the mesh with a wooden spoon. This will remove any coarse pulp and create a lovely, smooth mixture.
  3. Put the sieved mixture back into the blender and blend at the slowest speed. Add the olive oil and red wine vinegar slowly, to form a smooth, well-blended mixture. Season with salt and pepper.
  4. Place in the fridge and chill well before serving. To serve, sprinkle with the reserved finely chopped cucumber and onion, if using, and a drizzle of olive oil.

Good for

  • Skin

    Joints & bones: Arthritis

    Heart & circulation: Heart disease

    Reproductive & Urinary systems: Prostate health
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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