As cold soups go, gaspacho must certainly be one of the most popular, if not the most well-known one. Furthermore, it is simple and easy, and can be made in no time. However, the traditional recipe is quite strong and those who don't appreciate Spanish onions may want to change the recipe slightly - or quite a bit, like the one I will be presenting you here. For my take on the classic favourite, you will need:
- 8 medium ripe tomatoes, preferably the juiciest you can find
- one large cucumber
- four of the largest stems on your celery
- three cloves of garlic
- 1/4 cup of spinach
- one basil leaf
- two teaspoons of flax seeds
- four small pieces of fresh regular or Italian parsley
- two small ice cubes
- optional: two tablespoons of your favourite milk alternative
- Finely chop all of the vegetables and basil. Mix in a bowl and set aside four teaspoons of the mix.
- In a blender, blend the rest of the mix along with the two ice cubes. Pulse until you get the creamiest texture possible. If you are adding milk alt, this is where you put it in. Blend a bit more. Pour the mixture into four large soup bowls.
- Put the soup in the fridge for a few minutes or until nice and cold.
- Garnish the soup with one teaspoon of the vegetable and herb mix, 1/2 teaspoon of flax seeds and one piece of parsley.
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