Gazpacho
A cool Spanish soup brimming with tomatoes, peppers and cucumber
- 15 minutes plus chilling time
- Serves 6
- 2 of 5 a day
- Kcal215
- Fat13.4g
- Salt0.2g
- Sugar9.2g
Recipe by: Sarah Drabble
| Nutritionist
Mouth problems are a common side-effect of cancer treatment. This smooth, tomato-based soup has a lovely cooling effect for sore mouths. See all our recipes for people living with cancer.
This recipe is from Eat well during cancer, our booklet helping people to cope with the side-effects of cancer. See all our recipes for people living with cancer.
Recipe for people living with cancer
Ingredients
- 2 x 400g can plum tomatoes
- 1–2 cloves garlic, crushed
- 1 medium onion, diced
- 1 green pepper, deseeded and diced
- 1 red pepper, deseeded and diced
- 1 medium cucumber, peeled and diced
- ¼ teaspoon cumin
- 6 tablespoons extra virgin olive oil
- 100g wholemeal bread, toasted, soaked in water for 5 minutes
- 1–2 tablespoons red wine vinegar or sherry vinegar
- Freshly ground black pepper, to taste
Method
- Place the tomatoes, garlic, onion, peppers, cucumber, cumin and olive oil in a food processor; and blend.
- Squeeze as much water as possible out of the bread, tear into small pieces and add to the mixture in the food processor. Blend vigorously until smooth.
- Add the vinegar and pepper.
- Pass the soup through a fine sieve to remove any seeds (optional). Cover and refrigerate. Serve when chilled.
To increase the protein and calories, add 400g of chickpeas or beans, such as butter or cannellini (drained), at step 1
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