RECIPE: SPICY MACA GAZPACHO

There’re many tomato based soups in the world. Among those soups, Gazpacho is one of my favorites. This cold soup is a classic of Spanish cuisine and it originated in the southern region of Andalusia. This is especially good in summer, because it’s refreshing and cool. I got Maca Powder in Peru, so I add this superfood to my special Gazpacho recipe. I think this spicy soup including Maca help you to prevent or improve summer lethargy.

 

 INGREDIENTS
4 ripe tomatoes
1 fresh cucumber
1 to 2 stalks celery
1 yellow pepper
1 clove garlic
2 tbsp olive oil, plus more for serving
1-3 tsp  Maca powder
2 tbsp sherry vinegar, plus more for serving
Basil or parsley to garnish
Freshly ground black pepper

 

 DIRECTIONS

  1. Put tomatoes, cucumber, celery, yellow pepper, garlic and maca powder in a blender. Blend in a high powered blend until smooth.
  2. Slowly drizzling olive oil and vinegar into blender and blend till the mixture turn bright orange, and become smooth. Olive oil will help to become creamy, so if the texture is watery, add more.

  3. Strain soup through a fine mesh strainer into a large bowl. Season to taste with salt.

  4. If you have a time, chill the soup until very cold, at least 6 hours or overnight.

  5. Drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and serve garnished with basil or parsley.

     

Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.

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