GAZPACHO by Kathleen Cole ND
This is a traditional Spanish cold soup that is highly anti-inflammatory due to its vegetable and herb content and cold pressed olive oil.
5 ripe, seeded and chopped organic tomatoes
½ cup organic green, yellow or orange capsicum chopped
2 small or 1 large diced red onion
2 cloves of garlic minced
1 cup of peeled chopped cucumber
¼ cup of cold pressed virgin olive oil
1 fresh lemon juiced
Pinch of ground cumin
1 TBS of chopped fresh coriander
1 ½ cup of vegetable broth or water with ½ cup of ice
Dash of cayenne pepper
In a food processor, combine all the ingredients and blend, chill at least 2 hours before serving
Serves 4-5
This is a traditional Spanish cold soup that is highly anti-inflammatory due to its vegetable and herb content and cold pressed olive oil.
5 ripe, seeded and chopped organic tomatoes
½ cup organic green, yellow or orange capsicum chopped
2 small or 1 large diced red onion
2 cloves of garlic minced
1 cup of peeled chopped cucumber
¼ cup of cold pressed virgin olive oil
1 fresh lemon juiced
Pinch of ground cumin
1 TBS of chopped fresh coriander
1 ½ cup of vegetable broth or water with ½ cup of ice
Dash of cayenne pepper
In a food processor, combine all the ingredients and blend, chill at least 2 hours before serving
Serves 4-5
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