This is a delicious Andalusian soup that is traditionally served cold. It might contain a long list of ingredients, but it’s a very simple (and tasty) recipe to prepare.
Gazpacho is a refreshing, light dish that is widely eaten in Spain and Portugal during the hot summer months. With lots of healthy, fresh ingredients, it is also packed full of micronutrients. If you’re looking to give your immune system a boost, this is a great option. You can serve it with a couple of slices of coconut bread or just eat it by itself.
- 3-4 tomatoes
- ½ cucumber
- 1 bell pepper (any color)
- 1 shallot
- 1 garlic clove
- ½ cup cilantro
- Juice of 2 limes
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. extra virgin olive oil
- 1 cup water
- ½ Tbsp. chili flakes
- Salt and pepper to taste
- Core the tomatoes and dip them in boiling water for 1 minute to blanch them.
- Transfer the tomatoes into iced water so that the skin can be removed easily.
- Dice the tomatoes and put them in a food processor.
- Set aside ⅓ of the peppers and cucumber. Add the remaining ingredients to the food processor and blend until smooth.
- Chop the remaining peppers and cucumber and stir them in the soup. Sprinkle with some extra chili flakes and serve.
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