Health & Fitness UK – September 2019

3

Chill out

Nutritionists have long

known that soup is one of

the most hunger-curbing

foods, so why lose the

benefit in summer just

because a bowl of steaming broth isn’t

so appealing in the sunshine? Chilled

gazpacho is light and refreshing, but

loaded with fibre-packed vegetables such

as tomatoes, cucumbers and red peppers,

so it’s just as filling as hot soup. There are

plenty of recipes on the web, but if you

don’t want to make your own, Waitrose

Zesty and Refreshing Gazpacho (£2.50 for

600g; waitrose.com) is top notch.

Tr y

this

CASHEW

GAZPACHO

●●15 whole unsalted cashews

●●3 tbsp extra virgin olive oil, plus extra

for drizzling

●●1 tbsp sherry vinegar

●●½ tsp fine sea salt

●●¼ tsp golden caster sugar

●●2-3 medium tomatoes, roughly chopped

●●¼ cucumber, roughly chopped

●●½ red pepper, seeded and roughly chopped

●●1 spring onion, roughly chopped

●●¼ garlic clove, finely grated

●●75ml cold water

●●Freshly ground black pepper

●●Edible flowers, to garnish

1 Soak the cashews in a bowl of cold water while

you prepare the other ingredients.

2 Place the oil, vinegar, salt and sugar into a

high-speed blender.

3 Add the tomatoes, cucumber, pepper and spring

onion, along with a small grating of garlic.

4 Drain the cashews and tip them in, then add the cold

water and blend.

5 Stop and scrape down the sides, if needed, and blend

again. Check the seasoning and add more salt, sugar,

garlic or vinegar to balance, and a splash more water,

if needed. Blend again until really smooth.

6 Pop in the refrigerator for an hour before serving in

bowls or glasses, garnished with edible flowers and a

drizzle of oil. Or serve immediately with a cube of ice

in each bowl.