Gazpacho is a traditional Andalusian chilled tomato soup. I infused this gazpacho with Pichuberry, a Peruvian power food, for an extra vitamin C punch.

Serves: 4    Serving Size: 2 cups

Ingredients

1 medium red onion, chopped

1 medium green bell pepper, chopped

1 medium cucumber, chopped

1 medium carrot, chopped

2 medium celery ribs, chopped

2 large Roma tomatoes, chopped

1 clove garlic, crushed

1/2 cup chopped parsley

2 cups pichuberries

3 cups vegetable stock

Juice of 1 lime (about 1-1/2 to 2 tablespoons

2 tablespoons white wine vinegar

2 tablespoons olive oil

Salt and pepper

Directions

  • Put the onion, bell pepper, cucumber, carrot, celery, tomatoes, garlic, parsley and 1 cup of the pichuberries in a large bowl. Toss to combine.
  • In a separate bowl, combine the vegetable stock, lime juice, vinegar, and oil.
  • Put half of the vegetable mixture and half of the liquid in a blender and puree. Repeat with the remaining vegetables and liquid. Add salt and pepper to taste.
  • Refrigerate for 1 hour before serving to let the flavors marinate. Adjust the salt if necessary.
  • Slice the remaining cup of pichuberries and add to the gazpacho just before serving.

 

Pichuberry Gazpacho       ALONE_whole-body-reboot-book

For more recipes using Peruvian superfoods, visit here.

 

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