Gazpacho for Gopal!
You may have cooked and eaten this extremely delicious, nutritious and refreshing soup already, or may not.
This is one of my favorite dishes for several reasons.
1. It is completely raw food
2. It is completely vegetarian, stuffed with proteins, vitamins and minerals
3. It is very easy to cook
4. It looks so beautiful and colorful!
Gazpacho is a Spanish word, but the idea of the dish originates from the ancient world. Arabs, Romans and nations in the Mediterranean area made this soup thousands years ago.
So, pour one to one and a haf a liter of natural tomato juice in a large bowl, chop and add
1 cucumber
3 tomatoes
2 bell peppers (capsicum)
1 medium onion
small bunch of green onions
a few cloves of garlic
some coriander or parsley
one tablespoonful of ground black pepper
1-2 teaspoonful of salt
2 tablespoonful of vinegar
4 - 6 tablespoonful of lemon juice
Mix all the ingredients together and leave your soup to ripen in the fridge for a few hours. The longer it stays, the richer the taste will become.
You can also mix in some black or green olives, tofu cubes (some people cut and mix pieces of cheese, but I avoid milk products because of the notorious casein in it, which contributes to lots of nasty diseases), chopped celery, bitter melon, red-hot chili pepper, dill seeds or just any vegetable or seasoning you like. Your taste buds will tell you what is good with your gazpacho.
You can also add 3-5 tablespoonfuls of olive oil, but again, I avoid any kind of added oils.
This dish is great any time of the year, especially in hot summer.
Try it once, you will want to try it again and again!
Bon appetit
P.S. If I happen to meet any of you reading these lines, I promise I will cook it for you!
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