The Andalusian gazpacho is a healthy and scented recipe of summer. It is a source of vitamins, antioxidants and mineral salts, is fresh and light and is the ideal lunch in the hot days. We propose this sauce with black rice, that gives carbohydrates, energy but also iron and substances against free radicals. In summer in fact our sun exposure is higher than other periods of the year. Sun is really benefical for our health, however, it can increase the production of free radicals in the body and therefore the importance to counteract these dangerous substances with a healthy diet.
450 g of tomatoes
100 g of red peppers
90 g of green onions
A slice of whole grain bread
1 tablespoon of vinegar
3 tablespoons of extra virgin olive oil
200 g of black rice
Peel the cucumber and cut it into cubes, rinse the tomatoes and cut into pieces, cut into slices the green onions and cut also into pieces the red peppers by removing the seeds. Soak the bread in vinegar. Put then all the vegetables and the bread in the blender, add a tablespoon of extra virgin olive oil, a pinch of sea salt and pepper and blend all these ingredients. Pour the gazpacho in a bowl with 150 ml of water until you get a fluid cream. Put the gazpacho in the fridge for a couple of hours. In the meantime, cook the rice in salt boiling water in accordance with the timing reported on the pack. Then, drain the rice and rinse it under cold water. Add some leaves of basil and serve with the gazpacho decorated with radish sprouts.