Ingredients
- 1 kg very ripe tomatoes, roughly chopped
- 1 red pepper, deseeded and chopped
- ½ cucumber, peeled and chopped
- 1 small garlic clove
- ½ small red onion or 2 spring onions
- 2 tbsp sherry vinegar or red wine vinegar
- 100 ml extra virgin olive oil
- 1 tsp sea salt
- A few ice cubes
To serve
- Finely diced cucumber, pepper and red onion
- Torn basil leaves
Method
- Blend: put the tomatoes, pepper, cucumber, garlic, onion, vinegar and salt in a blender and blend until completely smooth.
- Add the oil: with the blender running, slowly pour in the olive oil until the soup turns creamy and pale.
- Sieve: for a silky texture, press the soup through a sieve. Taste and add more salt or vinegar if needed.
- Chill: chill for at least 2 hours, until very cold.
- Serve: serve in bowls or glasses with an ice cube and the diced vegetables and basil scattered on top.
Why it's good for you: Tomatoes are rich in lycopene, a powerful antioxidant, and blending them with olive oil helps the body absorb it. Because gazpacho is raw, it keeps all the vitamin C of the fresh vegetables. A perfect way to enjoy tomatoes at the height of summer.
Good to know: For keto, keep portions moderate and leave out the onion if you need to.
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