Bursting with fresh summer flavour and sending its potent phytonutrient’iness coursing through your body.
Phytonutrients give plants protection against pests, disease, cold and hot weather, and they do the same for us when we eat them.
Did you know that plants grown indoors with lots of human help gave fewer phytos? Yes they do! That’s because they have less need to protect themselves. Get seasonal food that’s grown outdoors and you’ll get more bang for buck.
It’s up to you whether to use onion, I love onions but it does add an ‘edge’ to the soup which you might prefer not to have. Or try using a quarter of a small one, or 2-3 spring onions.
Place all the ingredients, apart from the basil, in a food processor or blender and blitz until smooth. I didn’t sieve the finished product as I like a bit of bite in my gazpacho, but don’t let me stop you if you prefer a smoother soup. If you’d like to skin the tomatoes feel free, I’m just an impatient cook and quite like a bit more interest in the finished article.
Now chill the soup for 30-60 mins before serving garnished with basil, a drizzle of extra virgin and some more black pepper.
Tomatoes are rich in lycopene which is a pokey antioxidant. Antioxidants are like bouncers at a night club, they go around finding stray electrons that are busy causing trouble in your body, and find them a love partner so they can both stay in and cuddle on the sofa.
Tomatoes are also a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.
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Not to mention the endless Saturday afternoon lunches with the entire family, savoring calamares, gazpacho, pescaito frito, flounder seviche, solomillo al queso, a fillet in blue cheese sauce, and arroz con leche.
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