Protein Gazpacho Soup

Serves 4

INGREDIENTS

4-5 large tomatoes, skinned 

1 clove of garlic, peeled

2 small shallots, peeled 

1 cucumber 

1 red bell pepper, deseeded and halved

1 green bell pepper, deseeded and halved 

1 medium jalapeño, deseeded 

1 can of butter beans, drained

2 tbsp chia seeds

3 tbsp olive oil

3 tbsp red wine vinegar 

Sea salt to taste

METHOD

Blend all the ingredients together in a blender or food processor until the consistency is smooth.

Chill for at least 4 hours, then serve.

Top with parsley, garlic croutons, and finely chopped cucumber.

Bon appétit! Served on my “La Bohème” and “Piano” soup and pasta plates.