Gazpacho
Gazpacho is the chilled Spanish soup that’s like a salad you eat/drink with a spoon. Numerous studies suggest tomatoes have anti-cancer properties so when tomatoes are in season this is a terrific recipe to have in your anti-cancer arsenal. Cancer Kitchen Boss absolutely loves to make gazpacho when tomatoes are in season. If heirloom tomatoes are available, even better.
Gazpacho is simple and relies on using high quality, fresh ingredients. I always use all organic produce as much as possible, and wash everything really well with a veggie wash.
INGREDIENTS
1 hothouse cucumber, halved and seeded, but not peeled (must be organic!)
2 red bell peppers, cored and seeded
8 small heirloom tomatoes – or use plum tomatoes if heirloom is not available
1 red onion
3 garlic cloves, minced
1.5 cups tomato juice
2 tbsp apple cider vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
optional: probiotic sriracha sauce, juice from kimchee, or Tabasco
optional: 1 tsp powdered kelp
PREPARATION
Roughly chop cucumber, bell peppers, tomatoes, and red onions into 1-inch cubes. Then pulse each vegetable separately in a food processor. You can use a high speed blender but a food processor will keep the veggies crunchier.
Combine the chopped vegetables in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Taste it and adjust seasonings. Add optional probiotic sriracha, kimchee juice or Tabasco to taste. Mix well and chill before serving.
Notes:
Kelp is high in iodine, as well as potassium, magnesium, calcium, and iron.
Probiotics are more effective when eaten in food than taking a pill, which is why that probiotic sriracha is super fantastic! Lacto-fermented veggies like kimchee contain a lot of probiotics and all that goodness is concentrated in the juice, which usually gets discarded. Another fermented product, ACV, lowers cholesterol and blood sugar levels and may have protective effects against cancer. I use Braggs organic ACV with the “mother.”