What is summer without a delicious, nutritious, bursting with flavour gazpacho? Here is a recipe where the ingredients do not need to be exact so feel free to adjust to your taste. Begin this gazpacho early in the morning if you are planning to eat it in for dinner or the evening if you are going to enjoy it for lunch the next day.
As I do not use oil in my recipes I have added chopped avocado as a garnish to include the fat needed to absorb the fat soluble nutrients from the other ingredients.
Time: 20 minutes preparation and kept in fridge for several hours
6 ripe tomatoes, remove core and roughly chop
1 red pepper, deseed and chop
1 green or yellow pepper, deseed and chop
1 cucumber, peeled, quartered length wise and chopped
2 cloves of garlic, thinly sliced
Big handful of basil, stalks and all, chopped. Reserve a few leaves for the garnish
Small handful of parsley
1 thick slice of whole wheat bread, cut into chunks
2 spring onions, (green onions) green part and all, chopped
1/2 tspn salt
Freshly ground black pepper
1 dspn balsamic vinegar
1 avocado, chopped
What to do
Prepare all the ingredients, except the avocado, as described above and place in a big bowl. Put a plate on top and add a heavy weight to create pressure on the veggies. Keep in the fridge for several hours or overnight.
When ready to serve, tip the veggies into the goblet of a Vitamix or similar blender and blend until smooth. Add a little cold water if needed until you have the desired consistency. Adjust the seasoning with salt and pepper.
Serve the gazpacho chilled and topped with chopped avocado and basil … and a chilled glass of white wine!