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Gazpacho del campo

Research has found this soup to increase the level of vitamin c and decrease indicators of inflammation and oxidative stress. Oxidative stress and inflammation can lead to chronic ailments like cardiovascular disease, but vitamin c eliminates some potentially harmful free radicals implicated in these diseases.

Posted by: Rhona
On:

Cuisine

Spanish

Time

< 15 mins

Skill Level

Newbie

Serves

2

Courses etc.

Starters

You will need

IngredientAdd
250g tomatoes

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 		More products
1 small red onion More products
1/2 cucumber More products
1/2 green pepper More products
1 clove garliic More products
3 tbsp olive oil good quality More products
1 tbsp fresh squeezed organic lemon juice More products
2 tbsp red wine vinegar More products
sea salt More products
fresh ground black pepper More products
1 handful fresh dill finely chopped

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Finely chop a quarter of each vegetable and set aside for later.
  • Blend the remaining vegetables with the garlic, oil, lemon juice and vinegar to a thick, smooth consistency.
  • Season with sea salt and black pepper to taste. Chill the soup well before serving.
  • Chill the soup well before serving.
  • Serve with a few ice cubes in each bowl, and the finely chopped vegetables which had been put aside.

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