Most of the times when I returned home from my Yoga Teacher Training I longed to eat something cold, light and refreshing, when one day I came across this really mouthwatering gazpacho recipe, which fulfilled all my cravings and expectations.
And here is how it’s made:
Cut 1 unpeeled cucumber, 3 tomatoes and 2 red peppers into cubes. Add fresh herbs such as estragon, basil and coriander as well as a little vinegar, salt and pepper and let it rest for 1 hour. Meanwhile chop 2 shallots and 2 gloves of garlic. Then put everything in a blender and mix it really well in order to get a fine and smooth consistence. Should the soup be too thick just add some water, broth or a thread of olive oil. You may want to serve a crispy focaccia bread together with the soup.