olives contain Vitamin E, which is known to boost your immune system, helps cell function and is good for your skin. Olives are also good protecting against osteoporosis and cancer as well as boosting immunity.
Serves 4
Drizzle olive oil
2 tablespoons garlic granules
1 white onion peeled; cubed
1 yellow pepper, washed, de-seeded and chopped
1 courgette washed and sliced
12 cherry tomatoes washed and sliced in half
2 tablespoons salt
2 tablespoons smoked paprika
250 ml vegetable stock
2 tablespoons chilli powder
2 tablespoons oregano
1 400g can chopped tomatoes
4 tablespoons tomato puree
1/2 teaspoon honey
2 tablespoons Tabasco Sauce
30g green pitted olives
1/4 cucumber washed and cubed
4 tablespoons creme fraiche (1 tablespoon per bowl)
1. Drizzle olive oil into the skillet and warm through for several minutes. Then, add the garlic granules, chopped onion, yellow pepper, courgette, cherry tomatoes and salt. Adding the salt will draw out the liquid making the final flavour aromatic. Sprinkle over the smoked paprika and then cover the skillet in order to sweat the vegetables for five minutes. Stir several times to ensure that all the flavours combine.
2. Add the vegetable stock, leave the lid off the skillet and sprinkle in the chilli powder and oregano; stir.
3. Pour in the canned tomatoes, tomato puree, honey, Tabasco Sauce; bring to the boil, then simmer for 25 minutes.
4. Remove the Gazpacho from the heat, leave to cool, then use a hand blender to puree. Once smooth, pour into a jug. Either cover over with a lid or with foil.
5. Chill for two to three hours; when you are ready to serve chop the olives, scatter over the soup and add the creme fraiche.