With summer heat waves coming in, cool yourself down with this fresh soup. Gazpacho is normally completely raw, but I like to sweat the garlic and onions a bit first, to add extra flavour and help with digestion. When tomatoes are in season, you can really taste the difference.
- 3 large cloves of garlic
- 1 red onion
- 1 inch fresh ginger
- 1 birds-eye chili
- 1 tbsp coconut oil
- 1 splash of apple cider vinegar
- 2 large tomatoes
- 1 can of organic chopped tomatoes
- ½ a large cucumber (or 1 small one)
- 1 lime
- 1 handful sprouted seeds to decorate (optional)
Here’s how you make it
- Roughly chop garlic, onion, chili and ginger and add it to the pot, along with the tablespoon of coconut oil.
- Allow those ingredients to sweat slowly at a low heat for 10 minutes. It’s important here not to fry the ingredients.
- Roughly chop the fresh tomatoes and cucumber, add them to the pot, stir, and allow to simmer together briefly.
- Add the canned tomatoes and a splash of apple cider vinegar, season as you wish (salt, pepper and a dash of olive oil).
- Turn the heat off and allow the soup to cool.
- Purée the soup until its texture is a creamy pulp and squeeze the juice of 1 lime into the soup.
- Serve in bowls and top with a slice of cucumber and some sprouted seeds if you like.