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Gazpacho: The Antioxidant Megaburst!

gazpachoHerbalist Simon Mills writes:

This is as healthy and enjoyable a way we can imagine of getting flavonoids, lycopenes, procyanidins, anthocyanidins, vitamin C, oleic acid, and the numerous other agents we now know have important cancer, cardiovascular and other disease preventing properties.

This will give you all the antioxidants you will need for days; it is within most household budgets; it is a Spanish gift and it is all plant medicine! It works best when the outside temperature is above 30C (90F) and you are eating on a shaded porch but do not wait for that!

Ingredients

Eight large tomatoes (preferably peeled),
½ a small cucumber
½ a small onion
Sweet pepper
As much garlic as you can take
Tablespoonful of extra virgin olive oil
Three teaspoonfuls of wine vinegar
Juice of one lemon
Salt (to taste and replace the electrolytes lost in the heat).

Topping

1 large Tomato
Cucumber
Avocado
½ Red sweet peper
1 Hard boiled egg
Wholemeal bread

Method

1. Place everything in a blender and render into a cold soup. Put in fridge to chill
2. Chop into fine cubes: one large tomato, section of cucumber, an avocado, half a sweet red onion, some red sweet pepper, a hard boiled egg. Toast and cut wholemeal slices of bread as croutons
3. Add the chilled soup to large soup bowls that have been put in the freezer for 10 minutes. Add three ice cubes. Sprinkle the chopped items and croutons liberally on the soup and enjoy with a glass of red
wine, preferably Spanish Rioja – frio (from the fridge)