Raw Gazpacho
Author: Elizabeth Peyton-Jones
Recipe type: Soup
Raw Gazpacho is a wonderfully alkalizing soup and perfect for hot summer days.
Ingredients
Serves 2
- 5 (about 500g) ripe, in-season organic tomatoes, cut into quarters
- 60ml good-quality olive oil
- ¼ cucumber, peeled
- ¼ of a onion, peeled
- ¼ of a garlic clove, peeled
- A pinch of Himalayan or Celtic salt
- 60ml ice-cold filtered water (or lots of ice cubes, if serving immediately)
Instructions
- Finely chopped onion, bell peppers, cucumber or courgette to serve, (optional)
- Blend all the tomatoes, olive oil, cucumber, onion, garlic, salt, and water together until smooth.
- Using a sieve with a bowl underneath, pour the tomato-blend into the sieve and push through the pulp to strain.
- Pour the filtered soup into a pitcher or jug and chill until ready to serve.
- Top with any finely chopped vegetables, if desired.
