Post on: June 18, 2020.
Posted in: Cook.
Another recipe from my book Aging Bites, that’ll put a Spring Back in Your Step.
Bright, cold and packed with energizing, anti-aging nutrients this gazpacho is perfect for hot, busy summer days. Delicate and flavourful, it’s a perfect dish to serve guests on your back patio by the garden, or to pack for a quick lunch while basking on the beach or getting a round in on the golf course.
Holly organic?! Why do my ingredients sometimes suggest you choose an organically grown option? Many fruits and vegetables are available at local markets. Whenever possible, choose organic. I get it! Sometimes the organic option is more than double the price making it an economical problem. But, there are a few handfuls of fruits and vegetables, called the Dirty Dozen, that are best eaten organically always. Why? These produce items tend to contain higher amounts of pesticides and other chemicals of which growing evidence suggests could pose harm.
Why Should I Eat More Vegetables?
The consumption of vegetables is linked to lower rates of heart disease, cancer and type 2 diabetes. Studies have shown people who eat more leafy green vegetables have a lower risk of stroke. Green-yellow vegetables are linked to lower cancer risk. Cruciferous vegetables (broccoli, Brussel sprouts) contain anti-cancer phytochemicals called glycosinolates. In addition, experts agree it is effective to eat fruit and vegetables for weight loss.
Easiest Way to Eat More Plants
This simple soup can me made in about 10 minutes in a food processor. No stove or heating required, which can be a bonus when the outside temperature rises. For best results, let the soup sit for at least 30 minutes in the fridge. For optimal flavour, prepare the soup and chill it at least an hour before you hope to serve it to guests, or even the day before. Top with fresh basil leaves for an elegant service.
RECIPE: Put a Spring Back In Your Step Gazpacho
From Aging Bites: How the foods you’re eating may be making you age faster, by Allison Tannis.
- 2 cloves of garlic
- ¼ cup of extra virgin olive oil
- 2 Tbsp of vinegar (sherry, red wine, apple cider)
- ½ jalapeno pepper, seeds removed
- 3 organic green onions, chopped
- 2 cups organic cherry tomatoes
- ½ of an organic cucumber, chopped
- ½ ripe, organic cantaloupe, chopped
- ½ organic red bell pepper, chopped
- 10 leaves of fresh organic basil
In a food processor, combine the garlic, oil, vinegar, jalapeno pepper and green onion. Blend for 1-2 minutes to ensure well minced. Add in tomatoes, cucumber, cantaloupe, bell pepper and basil. Blend until smooth or desired consistency. For best results, let chill in the refrigerator for at least 30 minutes before serving. Keep left overs in airtight container in the fridge for 3-4 days. Option: add in a piece of whole grain bread to the food processor with the garlic-onion stage to make a thicker gazpacho.
Want More Anti-Aging Recipes?
Yes! You can reverse aging.
For more recipes like this, or to learn more about which foods are best eaten to promote energy and vitality as you age, check out Allison’s latest book, Aging Bites: How the foods you’re eating could me making you age faster. This marvellous look into research on aging, is a delightful, uplifting read which includes over a dozen delicious recipes and a meal plan. Aging Bites is available here, or from Amazon as an ebook to readers across the globe.