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Peruvian Superfood Diet & Pichuberry Gazpacho

Gazpacho is a traditional Andalusian chilled tomato soup from Spain. We infused this gazpacho with Peruvian power foods, such as pichuberries, for an extra vitamin C punch.
Servings: 8 cups
Calories: 161kcal
Author: Manuel Villacorta

Ingredients

  • ½ medium red onion chopped
  • 1 medium green bell pepper chopped
  • 1 medium cucumber chopped
  • 1 medium carrot chopped
  • 2 medium celery ribs chopped
  • 2 large Roma tomatoes chopped
  • 1 clove garlic crushed
  • ½ cup chopped parsley
  • 2 cups pichuberries
  • 3 cups vegetable stock
  • Juice of 1 lime (about 1½ to
  • 2 tablespoons)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • Salt and pepper

Instructions

  • Put the onion, bell pepper, cucumber, carrot, celery, tomatoes, garlic, parsley, and 1 cup of the pichuberries in a large bowl. Toss to combine.
  • In a separate bowl, combine the vegetable stock, lime juice, vinegar, and oil.
  • Put half of the vegetable mixture and half of the liquids in a blender and puree. Repeat with the remaining vegetables and liquids. Add salt and pepper to taste.
  • Refrigerate for 1 hour before serving to let the flavors marinate. Adjust the salt and pepper if necessary.
  • Slice the remaining cup of pichuberries and add to the gazpacho just before serving.

Notes

Pichuberries have a low glycemic index of 25, which makes them a diabetes- and weight-loss-friendly fruit.
Reprinted from "Whole Body Reboot" with permission from HCI.

Nutrition

Serving: 2g | Calories: 161kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Sodium: 174.5mg | Fiber: 4g
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