An easy and delicious summer raw chilled soup, based on Spanish gazpacho. Use whatever fresh veggies you have available, such as cucumber, celery etc.
I like to serve this soup, fresh at room temperature. Avoid putting it in the fridge as lower temperatures switch off and decrease the flavor of tomatoes. I love using rosa tomatoes as they are abundantly available in Portugal, but use whatever you have available, fresh and in season. Always use good quality olive oil.
Serve with fresh bread, croutons or toasted pine nuts.
Chilled summer soup
Based on Spanish Gazpacho, this is a fresh, vibrant, chilled summer soup.
Yesterday Seb wanted to go hiking, as he couldn’t find anyone else crazy enough to join him last minute, (they know how long his ‘short’ walks are) he asked me. We started out at 10:30am stopped for a salad and some fruit half way, and arrived in Totnes at 4pm, via Churston, Greenway Mansion, Galmpton Creek, Stoke Gabriel and Aish.
He ate the same as me yesterday, chia pudding and fresh fruit for breakfast, an Indonesian salad along with a banana, dates and walnuts for lunch. Neither of us were hungry along the trail and set quite a pace and distance clocking up 33,258 steps.
Do I feel any different? My energy level remains high. My tummy seems less bloated (no bread is helping!). My weight is the same, I’m sleeping well and I’m not hungry.
I’m eating more sweet foods like dates and date syrup which I wouldn’t normally eat, but very few carbs. I feel great (always do!) and nothing else to report really. I normally eat a whole food vegan diet, with lots of soup, tofu, curries, Thai rice and noodle dishes. I plan to work out some new raw recipes using Asian herbs and spices to help make it to the end of the month without hitting the noodles or stir fry.
I took cookery courses when in South Korea, Malaysia, Thailand, Vietnam and Taiwan so I know how to blend sweet, salty, spicy and sour flavours perfectly. A lot of the raw recipes online aren’t very interesting with strictly no heated ingredients. For me, a few roasted peanuts or toasted sesame oil will make a huge different to the flavour. Spices don’t wake up or taste their best without a little very low heat.
The vegan Sambal Terasi I made was incredible. Seb said he would eat anything smothered in that. It was great with zucchini, cabbage, carrot, apple and radish. I agree I could eat it everyday…. and probably will. I’m only in day 3 but already I’ve discovered dishes that I will eat regularly. I need to stock up on fresh chillies, Thai basil and spring onions tomorrow. I feel this will be the theme for the month!