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Healthy Bites > 15 minutes low fat Gazpacho (Spanish cold soup) for 4 as Starter

1. Get 1kg of fresh vine ripened tomatoes and score a cross at each of their base. Then put in a bowl of boiling water for 10 seconds then plunge it into cold water and peel away the skin from the cross. Then cut the tomatoes in half and scoop out the seeds with a spoon and chop the tomato flesh.
2. Soak 2 slices of day old white crusty bread ( with crusts removed and broken into pieces) in cold water for 5 minutes then squeeze out the water from the bread and then put the bread in the food processor with the chopped tomato from step 1 and 1 red capsicum ( seeded and chopped), 2 chopped garlic cloves, 1 tsp sugar & 2 tbsp red wine vinegar and process until combined and smooth.
3. While processing add 2 tbsp extra virgin olive oil til mixture is smooth and creamy. Season to taste. Refrigerate for at least 2 hours. You can add extra vinegar if desired.
4.make garnish by mixing together half seeded Lebanese cucumber (finely diced), half red capsicum (seeded and finely diced), half red onion finely diced and half vine ripened tomatoes diced. Spoon the chilled gazpacho into 4 soup bowls and top with little of the garnish and any remaining garnish in separate bowls on side to add as desired.

August 27, 2013 | Registered CommenterMaryan Raffaello