Gazpacho

Emily Wright
Jul 20, 2017 · 2 min read

Serves 6

Ah the humble Gazpacho — about as fresh a soup as they come! Classics are called classics for a reason, amiright?? The perfect way to pack in a ton of antioxidant-rich vegetables that are simply bursting with flavour. One serving has 155 calories, 4g of plant-based protein and 4g of fibre. It also provides a huge 76% and 121% of my daily Vitamin A and C requirements respectively, which is pretty darn appealing when rolled up in such a low fat, low carb package!

INGREDIENTS

· 1 kg Large Vine Tomatoes

· 2 Sweet Red Peppers

· 1 Medium Cucumber

· 3 tbsp Red Wine Vinegar

· 3 tbsp Olive Oil

· Handful of fresh Basil leaves

· 90g Stale Sourdough Bread (can use any crusty gluten free loaves too)

· 1 tsp Smoked Paprika

· 40g Sundried Tomatoes

· Himalayan Salt

· Fresh Black Pepper

· Optional — Chilli Flakes to taste

Tip: Since this soup is raw, try to buy as high quality ingredients as you can, so that the flavour is as full as possible.

METHOD

· Chop the tomatoes, red peppers and cucumbers and place in a big bowl.

· Cut the bread into small cubes and add it to the bowl.

· Add the olive oil, vinegar, basil, salt, pepper and paprika and combine well using your hands.

· Add the sundried tomatoes.

· Cover with cling film and put in the fridge for half an hour to marinate.

· Blend to desired consistency using a stick blender.

· Serve with some baked croutons and diced cucumber and a drizzle of good quality olive oil.

Calories — 155

Carbohydrates — 19g

Fat — 8g

Protein — 4g

Fibre — 4g

Vitamin A — 76%

Vitamin C — 121%

Iron — 10%

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Emily Wright

Qualified Nutritional Cook creating healthy and wholesome family recipes. No longer posting on medium - head to www.thewrightfoodie.com for all of my recipes

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