Gazpacho reduces high blood pressure

December 20, 2013
 / 
By 
Michelle Toocaram
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Research from the University of Barcelona, Spain on 3995 people found that those who drank one cup a week of gazpacho soup lowered their blood pressure by up to 27%.Gazpacho is a raw soup containing tomatoes, cucumber, garlic and olive oil which have all been found to reduce high blood pressure individually but the soup delivers them in one serving. The high carotenes, vitamin C and polyphenols content outweighs the adverse effect of the salt.Now that summer is here make your own delicious gazpacho soup with the following recipe:INGREDIENTS8 ripe tomatoes and 1 cup of tomato juice OR 2 cans of organic tinned tomatoes1 red onion peeled or 2 shallots4 lebanese cucumbers or 1 english cucumber1 red capsicum, cored and seeded3 large garlic cloves1 small red chilli,seeded ( use less if you don't like too much heat)1 cup of filtered water1 tbsp apple cider vinegarJuice and zest of a lemon4 tbsp extra virgin olive oil1 tbsp fresh basil or parsley (optional)pinch himalyan or celtic salt1/2 tsp ground black pepper If you are using fresh tomatoes cover with boiling water for 20 seconds then peel. Put all the ingredients in a blender and blend until smooth add more water if necessary.Garnish with extra chopped tomatoes, cucumber and basil.VARIATIONS:Add 1 tbsp of ground almonds,or use extra red capsicum, or use juice and zest of an orange or lime.(Serves: 4-6)

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