Rachel from the COOL BEANS COOKERY SCHOOL and V HUB brings us a summery recipe for July. Gazpacho is served very cold and makes a refreshing starter or light lunch.
- 900g ripe tomatoes, halved and cored
- 1 small cucumber peeled
- 1 red or green bell pepper, cored
- 1/2 small red onion peeled
- 2 small garlic cloves (or 1 large clove), peeled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar/apple cider vinegar
- 1 teaspoon salt (I use pink Himalayan salt)
- Pinch of black pepper
- 1 thick slice of white bread, soaked, remove crusts (I like to use sourdough)
- Optional garnishes: homemade croutons,
- chopped fresh herbs, a drizzle of olive oil
Put all the ingredients in a blender and zap for a minute or so – refrigerate for a few hours and serve with homemade croutons (bread – fried a little in olive oil and a pinch of salt) and a green salad -The perfect healthy summer lunch.
Tomatoes contain lycopene which is an effective antioxidant and is a natural sun protection.
- Around 50g pine nuts (or you can use any bits you have – walnut pesto is lovely)
- 2 packed cups of basil
- 2 cloves of garlic (chopped) I used wild garlic this year which was so good
- 2-3 Tbsp of nutritional yeast flakes
- 2-3 Tbsp ground almonds
- 100-150ml olive oil (you can use half water for lower fat content)
- Juice of half a lemon
- Salt to taste
Put all ingredients into blender – add little water – then add olive oil as its blending through top (don’t take the lid off).
Will keep refrigerated in a glass jar for about a week (you won’t want to keep it that long!)
TOP TIP:- I love serving this with new potatoes, red onion and green beans.
COOL BEANS VEGAN COOKERY CLASS (Vegan cookery lessons available)
For advice on vegan/vegetarian cooking and nutrition call Rachel on: 07929 203653 or email: firstname.lastname@example.org
Diploma in diet & nutritional allergy/ intolerance testing