 Breadcrumbs

  



   23 August 2018  

#  Gazpacho  


This refreshing and energising gazpacho has endless health benefits in the combination of veggies used and the inclusion of apple cider vinegar, a fermented product that improves digestion and intestinal health. To add to the benefits, we're leaving the soup to ferment further in the refrigerator.  


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 ![](/sites/sheerluxe/files/styles/max_800x800/public/articles/2018/08/gazpacho2.jpg?itok=h0Y_j4aG)

 

 

 

 

 

 

Serves

 — Serves 3 

 



Total Time

 1 Hour 

 



 

 

Ingredients

 For the liquids  


   5 large ripe tomatoes  

   240ml of water  

   35g of basil  

   2 garlic cloves  

   3 tbsp of lemon juice  

   2 tbsp of apple cider vinegar  

   2 tbsp of raw honey or 2 Medjool dates, pitted  

   2 tbsp of extra virgin olive oil  

   1 tsp of Himalayan salt  

 



  

 For the solids  


   1 red pepper, deseeded  

   1/3 of a large cucumber  

   2 celery sticks  

   150g of pineapple, peeled and cored  

   1 avocado  

   Herbs of your choice, to taste  

 



  

 



Method

 Step 1 

Blend the liquids ingredients together in a blender until smooth.



 Step 2 

Chop all the solids ingredients into small cubes, put them in a bowl and stir them together to mix up the colours. Scoop a helping of this mixture into each of three soup bowls, reserving some for garnish, and pour the liquid part on top. Sprinkle with the reserved cubed veggies to serve.



 



 

 

 

 

 

 

 

Recipe Courtesy of ['The Uncook Book' by Tanya Maher.](http://betterraw.com/theuncookbook)

 

 

 

 

 

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