42
LIVING making carbs count
Gazpacho with Black Rice, serves 4
INGREDIENTS
• 1 cup black rice
• 1kg (very red) tomatoes
• 2 red peppers
• 1 cucumber
• 2-3 cloves of garlic
• 100ml extra virgin olive oil
• 30ml red wine vinegar*
• Salt & Pepper (to taste)
METHOD
1. Put one cup of black rice and
4 cups of water in a pot, cover
and cook until all water is
absorbed (water needed may vary,
depending on cooking utensil /
temperature). Do not stir until it's
ready. Lower heat just before all
water evaporates.
2. Dice the tomatoes and peppers,
peel and dice the cucumber,
crush the garlic cloves.
3. Put the gazpacho ingredients
(without the rice), plus the olive
oil, vinegar and salt into a food
processor and blend until you
create a not-too-coarse, not-toosmooth soup.
4. Pour the soup into bowls and
add the black rice in the centre
of each bowl or mix it with the
soup. Refrigerate to serve cool
and add basil leaves on top just
before serving.
( *can be red wine, white wine, cider or sherry - but never spirit or
malt vinegar)
Recipe by nutritionist and natural skincare expert Georgios Tzenichristos
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