Spicy Gazpacho 

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by

Servings: 2

Background

Dr Jenna Macciochi says: “A delightful fusion of Mediterranean spices and immune-nourishing ingredients, all beautifully melded into a refreshing chilled soup that is not only delicious but supports your well-being against the challenges of the summer sun. 

“This dish is gluten-free, dairy-free and vegan too.  The best bit is that it’s not only tasty but packed with ingredients from the well-studied anti-inflammatory Mediterranean diet.”

Ingredients

  • Extra virgin olive oil 
  • ½ red onion sliced 
  • 2 cloves garlic 
  • 10 medium tomatoes or equivalent cherry tomatoes 
  • ½ cucumber 
  • ½ yellow pepper 
  • 3 sticks celery 
  • 1 tbsp tomato puree 
  • ½ tbsp harissa 
  • 1 slice of halloumi cubed 
  • Fresh Mediterranean herbs (I use parsley, marjoram and oregano) 
  • 1 tbsp dried Mediterranean herbs 
  • Splash of raw and organic apple cider vinegar 
  • Salt and pepper 

Method

  1. Heat oven to 200°C.
  2. Slice tomatoes and onion, coat with a little olive oil, dried herbs, salt and pepper and lay out on a baking tray. 
  3. Roast in the oven for 20 min and set aside to cool. 
  4. Blend all ingredients (leaving aside some of the red onion for garnish) and chill in the fridge. For the best taste, leave in fridge for 24 hours before serving. 
  5. Serve the soup chilled topped with the roasted onions, roasted halloumi, a drizzle of extra virgin olive oil or black seed oil and fresh basil. Enjoy!