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Gazpacho

May 10, 2017

Summer is here! But unfortunately for us over here in Dubai, Summer is not something to be celebrated really. It means the beginning of 40°C+ and up to 100% humidity. But don't worry, it only lasts for, what? 5 months?

Which brings us on to why I'm posting a recipe for my husbands all time favourite soup. Gazpacho. It's a cold soup (initially an odd sensation) and is in our opinion simply delicious. Plus, it's time to celebrate the tomato, they're delicious right now.

A lot of people put stale bread in theirs but this recipe is a gluten free version, feel free to try it out with bread though, I hear it's amazing!

NUTRITIONAL OVERVIEW

TOMATOES are an incredible source of antioxidants and an important source of lycopene (which is where they get their colours from. A connection between lycopene and bone health has recently been made and is thought to be especially important with postmenopausal woman. Tomatoes are an excellent source of vitamin C and beta-carotene and a very good source of manganese but they're off the charts when it comes to phytonutrients. We all need to eat more tomatoes!

They reduce the risk of heart disease, promote bone health and help fight against cancer.

You want about 1 kilo of tomatoes, I didn't quite have a kilo and the soup was still just delicious.

 Peel the cucumber then roughly chop everything and plonk it in the blender.

 You might need to keep some tomato aside and blend a first batch first before you can add the rest, or if you have a smaller blender do it in batches then just stir it together in a jug at the end.

 Add vinegar, oil for the last bit of blending and season with salt and pepper to taste.

 

Recipe

 

GAZPACHO (gluten-free)

 

SERVES 4

PREP TIME 10 MINS   |   COOK TIME 5 MINS   |   TOTAL 15 MINS

 

INGREDIENTS

1 kilo good tomatoes

1 cucumber

1 red bell pepper

1 large shallot/small onion

2 cloves garlic

3 tbsp lemon juice

1 tbsp olive oil

1 tbs apple cider vinegar (or any really)

1/2 salt (or to taste)

black pepper to taste

METHOD

  1. Peel the cucumber and then roughly chop all the ingredients and add to a blender and blend on high until smooth (you may need to do this in batches depending on size of blender)

  2. Add lemon juice, oil, vinegar, salt and pepper and blend again to mix. Taste and adjust according to your taste.

  3. Pour soup in a jug/bottle and refrigerate for at least one hour (the longer the better)

 

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