I love watching friends and family tucking into a healthy nutritious dish. And even better when it's made with fresh vegetables and olive oil.
Try Gazpacho, the Spanish soup made in advance and served cool.
Try Gazpacho, the Spanish soup made in advance and served cool.
It’s summer time here, scorching hot and like you, the least time I spend in the kitchen in front of a hot stove the better.
I make my gazpacho with lots of tomatoes; tomatoes that are scientifically proven to be full of antioxidative properties: they contain lycopene as well as other carotenoids.
You might not have heard of carotenoids, but they are known to protect us against cancer as well as heart diseases.
You need three main vegetables, and, of course, wonderful healthy extra virgin olive oil for gazpacho.
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| Three main vegetables for Gazpacho |
Make sure also that you wash your vegetables well; we very often don't spend enough time doing this.
You will need a good blender for this recipe; it will save you time and energy.
Here’s what's required for 4 – 5 servings of Gazpacho;
About 8 medium sized tomatoes cut into quarters
1 clove garlic
Four tablespoons extra virgin olive oil
Two tablespoons of red wine vinegar
1 peeled cucumber (half for the soup and the other half for garnishing)
1 chopped green pepper (Bell pepper)
1 small onion
½ teaspoon salt
A few drops of Tabasco sauce and a few basil leaves (optional)
Ice cubes or cold water
Simply put all the vegetables into your blender together with the vinegar and salt and blend until you get a nice smooth mix. Then add the extra virgin and Tabasco. Blend again for another couple of minutes and place the covered bowl in the fridge for a few hours.
Before serving, add some cold water or ice cubes – you don’t want your gazpacho to be too thick.
You can also serve some chopped vegetables either mixed together or served separately (cucumber red and green pepper)
Some homemade croutons complete this truly lovely soup.
Bon appétit.
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