A bowl of gazpacho

Traditionally, Gazpacho is made with bread to thicken it up. In gluten free gazpacho I replace the bread with flaxseed meal. Not only do we make the recipe gluten-free we also add lots of wonderful nutrients that flaxseeds have.

Health Benefits of Flaxseeds

Flaxseeds easily qualify as superfood! They play an important role in regulating hormone estrogen. As a result they lower the risk of breast cancer, as well as improve the symptoms related to menopause. Lignans in flaxseeds reduce the risk of cancer by suppressing tumor growth and metastasis. Flaxseeds are high in alpha-linolenic acid (ALA), a plant source of Omega-3 fatty acids. Due to anti-inflammatory effects of Omega-3s, flaxseeds protect us against heart disease and many other chronic diseases. The soluble fiber in flaxseeds promotes regularity and soothes digestive tract. It also slows down the rate of carbohydrate digestion and absorption, helping regulate blood sugar.

The soup is not cooked, all ingredients stay raw. Raw vegetables contain higher amounts of heat sensitive vitamins and replenish our body with antioxidants. This soup is very cooling and best consumed in hot weather. It can benefit people with “hot” conditions like hot flashes and chronic inflammation.

 

Gluten Free Gazpacho

Ingredients:

1 green pepper, seeded and chopped
1 small onion, chopped
2 cloves garlic, chopped
1 big cucumber, seeded and chopped
3 big tomatoes, peeled, seeded and chopped
1/3 cup flaxseed meal
2 Tbsp Italian parsley, leaves only
1/3 cup olive oil, unrefined
1 cup water
½ tsp powdered cumin
Salt and pepper to taste

Directions:

  1. Place all the ingredients into a high power blender. Blend until well incorporated.
  2. Put into the refrigerator to chill and thicken. Enjoy!