Gazpacho - the gut-health summer soup

This is super easy and a quick way to get a variety of fresh vegetables down you to get your plant count up for the day with polyphenols and fibre to feed your biome

You will need:

• 400g of tomatoes (you can use with or without skins)

• Half a red onion, chopped

• Half a cucumber, roughly chopped

• 1 or half a clove of garlic, peeled and chopped

• 1 red bell pepper, deseeded and roughly chopped

• 2 tbs of extra virgin olive oil

• 1 tbs of red wine or sherry vinegar

• A dash of Tabasco (optional)

• A couple of pinches of sea salt and freshly ground black pepper to your taste

• To serve: a boiled egg grated or roughly chopped and some cubes of Iberico ham (which contains omega 9 essential fatty acids which are anti-inflammatory)

Put all the ingredients in a blender and pulse to blend. Serve in bowls with grated/chopped boiled egg and ham on top.
This soup can be kept in the fridge for a couple of days. You can add ice cubes to it when serving for a really refreshing experience.
This recipe can be found in my book The Gut Makeover Recipe Book.