Summer Detox Gazpacho RecipeInspired by my recent trip to Spain, I am thrilled to share with you my latest experiment, which uses the almonds usually used in white gazpacho to replace the bread often used in the red gazpacho – genius! The result – absolutely delicious, even if I say so myself!

Serves: 4 as a starter

#2 portions of vegetables per serving

Ingredients:

  • 40g almonds (fat)
  • 2 cloves garlic (carb)
  • 200ml water
  • 4 large ripe tomatoes (carb)
  • ½ red pepper – roughly chopped (carb)
  • ½ green pepper – roughly chopped (carb)
  • ½ cucumber – roughly chopped (carb)
  • 1 small red onion – roughly chopped (carb)
  • 1 tbsp sherry vinegar
  • 1-2 tbsp olive oil (fat)
  • 1 tsp sweet paprika

Place the almonds and garlic in a blender with the water and blend until smooth and creamy.

Add the chopped vegetables and blend again to a consistency of your liking. Finally add the sherry vinegar, olive oil and paprika to taste along with a generous pinch of Himalayan pink rock salt and a few grinds of fresh black pepper.

Serve in bowls over a couple of cubes of ice and decorate with some extra chopped peppers and almonds and a sprinkle of paprika.

TIP: You can also use a chopped hard boiled egg to add the protein element and some croutons made from either rye or spelt bread pan fried in a little olive oil and garlic.

Children love this soup when you serve the toppings in separate bowls for them to add their favourites themselves.