Summer recipes: basil and tarragon gazpacho soup [raw vegan]

If you are among the lucky ones to enjoy a real summer, then this recipe is definetly for you! If above that, you are also a vegetarian, then I am sure that this will be a love at first sight! And if you are on a diet, then please save this recipe in a safe place, as it is so light and full of flavor, as will transform your diet into a real treat!

Gazapacho is a very popular soup, originarily form Spain and Portugal. Ususally it is served cold and traditionally is made of tomatoes, cucumber, peppers, onions, garlic, olive oil, vinegar, salt and stale bread.

In my interpretation, I took out the cucumber, the garlic and the vinegar, and instead I added a half of red chilli pepper, some freshly ground green peppercorns, fresh basil and tarragon. The stale bread was replaced by a home-made sundried tomatoes sourdough (recipe follows soon on the blog), and for garnish I used some kalamata olives. The result was a very spicy soup, with strong basil and tarragon flavours which complemented the rich taste of riped tomatoes and yellow pepper.

 

Ingredients (serves 4):

- 2 yellow peppers

- 6 riped tomatoes

- 2 shallots

- half of red chilly pepper (deseeded)

- 200 ml water

- fresh basil, chopped (one tablespoon)

- fresh tarragon, chopped (one tablespoon)

- freshly ground green peppercorns

- sea salt

for serving:

- some extra basil leaves

- 4 teaspoons of good quality extra virgin olive oil

- 20 kalamata olives (optional)

- 8 ice cubes (optional)

- home made sundried tomatoes sourdough (optional)

Method:

1. Peel the tomatoes (is easier if you cover them in hot water for 2 minutes) and cut them into quarters. Deseed the peppers and roughly chop them. Peel the onion and cut it into quarters. Deseed and chop the chilly pepper.

2. Add all the vegetables into a bowl, add the basil and tarragon, season with salt and pepper, and leave them to rest in the fridge for an hour - an hour and a half, so that all the flavours come together.

3. Mix all the ingredients into a food procesor, gradually adding the water until you get a creamy consistency.

For serving, add the soup into large bowls, garnish with fresh basil leaves, some kalamata olives and sprinkle a few drops of extra virgin olive oil.

For a cooler note, add 2 ice cubes just before serving.Serve with home made sundried tomatoes sourdough bread and a glass of cold white wine.

Enjoy!