If you’re like me, in summer you’d rather be outdoors than in the kitchen. That’s why we need tips for healthy cooking in just a few minutes! Gazpacho is one of the fastest, most practical recipes to prepare, not to mention its nutritional benefits! Eat raw in the summer: it’s good for your health…and for your bacteria! It’s the perfect season to add more raw foods to your plate: the local fruits and vegetables on the stands in summer markets are brimming with water, their scent is at its peak, they refresh the palate and, best of all, they’re packed with nutrients! Did you know that cooking alters the nutritional composition of food, especially their vitamin C content? The antioxidant vitamin par excellence, Vitamin C is especially crucial in the summer, because it helps protect you from the harm of free radicals generated by exposure to the sun and eating foods cooked on the barbecue. It’s doubly important to put some on your plate! Enzymes are also affected by cooking. Enzymes help the digestive function, giving a boost to your own digestive enzymes. That means you’ll feel lighter after meals, your energy will be at its peak, and the bonus is that your bacteria will be in top form as well. Yes, your bacteria! They also benefit when your digestive system is working well, because when they’re in an environment that allows them to freely proliferate, it’s easier for them to break down nutrients into energy for you. 1-2-3 gazpacho Gazpacho is great for a picnic, because it’s easy to transport. You can prepare individual portions in 250 ml Mason jars and serve icy-cold, straight from the jar! It’s also a great addition to a barbecue with friends or dinner on the beach. Strawberry Gazpacho with Anise Preparation: 15 minutes + 20 minutes resting time Portions: 4 to 6 INGREDIENTS 2 ripe tomatoes ½ English cucumber ½ bulb fennel ½ red onion ½ red pepper 1 clove garlic, peeled ¼ cup water 1 tbsp. balsamic vinegar ¼ tsp. fennel seeds, crushed in a mortar 1 pinch Aleppo pepper or chili flakes (optional) 1 tsp. salt Black pepper from the grinder, to taste 2 cups strawberries, cleaned and hulled 3 tbsp. olive oil A few strawberries, sprouts and herbs to garnish METHOD Roughly chop the tomatoes, cucumber, fennel, red onion and red pepper and place in the food processor bowl. Add the garlic, water, balsamic vinegar, fennel seeds, Aleppo pepper, salt and pepper. Process until the mixture is liquid and almost homogeneous. Add the strawberries and olive oil. Process again until the strawberries are pureed but you can see a few pieces the size of peas. Taste and adjust the seasoning. Refrigerate for 20 minutes to allow the flavours to meld. Before serving, add a few chopped strawberries. Pour the soup into bowls, garnish with strawberry pieces, sprouts, fresh herbs, a drizzle of olive oil and, if you wish, a few ice cubes. Serve immediately.
