I thought I’d share with you my gazpacho recipe which I’ve been making more than usual with the weather being so warm.
The brilliant thing is, it takes less than 5 minutes to make and being pretty much 100% raw is a power pack of nutrition. I don’t digest raw food that well but when its blended into a soup, it’s much easier for the body to handle. (Note here…If eating raw food, chew it well to break now the fibre and aid the release of enzymes!)
I like my gazpacho punchy so if you prefer blander food, cut down on the garlic, and apple cider vinegar. Ideally ingredients are organic. A blender is necessary!
Ingredients (Serves 1)
3 Medium Tomatoes
10cm Piece of Cucumber
½ Red Pepper
1 Clove Garlic
1 Spring Onion
1 Nairns Oatcake (This binds the ingredients together and stops it splitting. Bread is used traditionally and it can also be left out if you want a gluten free soup)
1 tsp Umemboshi Vinegar (Buy in a health food store -This adds a lovely salty tang. Add a large pinch of seasalt as a substitute)
2 tsp Apple Cider Vinegar
Grind of Black Pepper
Simply throw all the ingredients into a blender apart from the water and ice cubes.
Depending of how juicy your ingredients are you may or may not need water. Add water according to how thick you like your soup. I usually just need to add ¼ cup.
Serve in a glass over a few ice cubes and serve immediately.
You can garnish your soup with finely chopped cucumber, pepper and fresh herbs. If you are making this for friends, place all the ingredients ready into your blender and store in the fridge so that you can blend it and serve it fresh.