Being part Euro, I love gazpacho and other cold soups (deemed ‘weird’ by my Brit husband). But gazpacho is really not fibro-friendly, with raw garlic, peppers and lots of tomato. Try this one instead, adapted from Madeleine Shaw’s brilliant Ready Steady Glow (buy it!).
- Chop up 1 spring onion/scallion. Heat 1 tsp ghee in a pan, and gently fry the onion, until soft and translucent.
- Add 1 more tbsp ghee to the pan, increase the heat a bit, and toss in a slice of stale white bread, cut into 2cm chunks. Fry until nice and golden. Keep the croutons aside.
- Clean the pan with some kitchen paper, tip in a nice handful of pumpkin and sunflower seeds. Keep a close eye on them, once they’re turning brown and starting to pop it’s time to tip them onto a cool plate (so that they stop cooking).
- Get your nutribullet out (or equivalent blender!) and pop the following in:
- 1 tbsp olive oilthe cooked spring onion
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp cashew nut butter
- 200g (1/2 can) chopped tomatoes
- 2 fresh tomatoes, cut into chunks with core removed
- 2 tsp dried coconut powder + 200ml water, or 1/2 can coconut milk
- 2 tbsp tomato puree
- a squeeze of lemon juice
Blend for a minute, then add a really good pinch of salt (Himalayan if you have it), taste and adjust as necessary. Serve cold topped with the toasted seeds and croutons.
Et voila, bon appetit, buen provecho!