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Summer Gazpacho

Legumes such as chickpeas and lentils are one of the highest fibre containing foods one can eat. Particularly beneficial if you are looking for foods that lower LDL cholesterol. 


1 kg ripe tomatoes, peeled, seeded and chopped

1 cup English cucumber, peeled and chopped

1 sweet red bell pepper, chopped

1/2 cup red onion, chopped

1 large garlic clove, crushed

1/4 cup extra-virgin olive oilJuice from

1 lemon

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh basil leaves, cup into thin strips


Place the peeled and seeded tomatoes with the juice into a magi mix or a large bowl if you wish to use a submersible blender. Add the cucumber, bell pepper, red onion, garlic clove, olive oil, lemon juice, balsamic vinegar, Worcestershire, salt and pepper. Puree for around 20 seconds on high speed. Longer if you prefer a smoother texture.  Cover and chill for at least 2 hours or overnight. Serve with fresh basil and extra chopped sweet pepper.


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