Gazpacho - Traditional Spanish summer soup made gluten free
Traditionally, Gazpacho is made with bread to thicken it up. However, in this gazpacho recipe I replaced the bread with flaxseed meal. I did this not only to make the recipe gluten-free but also to add lots of wonderful nutrients that flaxseeds have.
The soup is not cooked, so all ingredients stay raw. Some nutritionists might argue that raw vegetables are healthier because they contain more vitamins that are destroyed by cooking. Other nutritionist might say that raw vegetables are harder to digest that the cooked ones. As a result you might end up with more or less the same amount of vitamins and micronutrients whether you cook your veggies or not. Whatever your position is on cooked vs raw vegetables the soup is delicious. It is also very cooling and best consumed in hot weather. It might also benefit people with “hot” conditions like hot flashes and chronic inflammation.
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.
Gazpacho Gluten Free
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