Souped up for sum­mer

The Advertiser - - BOOMER HEALTH -

GAZPACHO is a raw veg­etable soup orig­i­nat­ing from Spain and tra­di­tion­ally served cold.

It is per­fect for siz­zling sum­mer days.

The main in­gre­di­ent – toma­toes – pro­vides a rich source of vi­ta­min C, as well as con­tain­ing the an­tiox­i­dant ly­copene. Serves: 6 Prep time: 20 min­utes Re­frig­er­a­tion time: 2 hours In­gre­di­ents 1kg ripe toma­toes, roughly chopped 1 red cap­sicum, de­seeded, chopped 1 Le­banese cu­cum­ber, chopped 2 medium red chill­ies, de­seeded, finely sliced 4 cloves gar­lic, crushed 2 tsp ground cumin ¼ cup ex­tra vir­gin olive oil ½ cup red wine vine­gar Gar­nish 1 Le­banese cu­cum­ber, diced 4 ripe toma­toes, diced ½ cup co­rian­der leaves 1 small chilli, finely sliced

Place toma­toes, cap­sicum, cu­cum­ber, chill­ies, gar­lic and cumin in a food pro­cesser and process un­til al­most smooth.

Add oil and vine­gar and process un­til well com­bined.

Trans­fer to glass jug and place in re­frig­er­a­tor for two hours or un­til chilled.

To serve, di­vide soup be­tween six glasses. Top with diced cu­cum­ber, tomato, co­rian­der leaves and chilli slices to gar­nish.


En­ergy 702 kJ/167 cal Car­bo­hy­drate 10g Pro­tein 4g To­tal fat 10g Sat­u­rated fat 1.5g Fi­bre 6g Sodium 39mg

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