I am back after a few days of well deserved rest. The weather is amazing here, it is nice and warm night and day. No way of of dressing up, I just wear mini-shorts and a bikini top and spend the whole day like that. I love summer so much!
Even if I love cooking, I cannot be bothered to do so because I feel lazy and because of the heat: I don’t want to increase the temperature of my flat, it is quite warm already! This is why my blender has become my best friend in the last weeks. I use it absolutely every day ti make hummus, spreads or smoothies… So I can eat plenty of delicious foods without lighting the stove.
I became fond of cold soups about 15 years ago after discovering gazpacho andaluz, this cold Spanish soup made with tomatoes. Today’s recipe is a green coloured variation of it, subtly flavoured with dill. I had the idea to create this recipe after ordering a slew of beautiful green veggies and herbs from Vitaverdura.ch, a great local company that I mentioned in my last post. It is mainly Green Zebra tomatoes, with their beautiful green color and their fleshy juicy flesh that made me want to get started. These tomatoes are essential to make this dish, inquire at your local market to know where you can get them.
Everyone has heard about the health benefits of green vegetables. These contain a high proportion of protective molecules, such as alpha-linolenic acid, carotenoids and flavonoids. It has been proven that populations with a diet providing lots of these protective molecules – such as in Crete or on Okinawa island – had a higher life expectancy and better health than the average human population.
Yield of this recipe is about 1 liter of gazpacho. This will make a refreshing and light main course for 2, a starter for 4 or a healthy and original appetizer for 8, it will be a hit served in mini jars! This gazpacho has a low GI, it is perfect for people wanting to watch their sugar intake, for diabetics or those on the Candida diet. No more excuse for shunning summer vegetables, here is the recipe:
- 1 kg Green Zebra tomatoes
- 1/2 cucumber
- 1 green pepper
- 1 onion
- 1-2 garlic cloves
- 4 tbsp olive oil
- 4 tbsp white wine vinegar
- 1-2 dill stalks
- 1 tsp salt
- Wash vegetables and dill thoroughly.
- Chop them into coarse dice.
- Blend in a high speed blender until smooth.
- Add oil gradually, then vinegar and salt.
- Taste, adjust the seasoning if necessary.
- Strain to get smooth texture.
Gazpacho can be stored in the fridge for up to three days. It can be served with with croutons or raw vegetables.