As a big fan of gaspacho I make some in summer, a lot actually, the most with tomatoes for aperitif, for lunch, as a snack, for dinner….
Drinking tomato juice is very heathy, it really makes your skin glow, for real.
Found in tomatoes is the lycopene, a powerful antioxidant, heating tomatoes has been shown to increase the amount of lycopene that the body can absorb by breaking down plant cells….
But…cooking destroys some nutrients and notably the vitamin C.
For some other vegetables or fruits some vitamins and nutrients present when raw will decrease when cooked but will also develop different vitamins not present when raw….
The moral of this story is my philosophie of life : no frustration, eat a lot of vegetables and fruits is very important, raw and cooked, enjoy yourself, eat what makes you feel good, drink Champagne if you like it, without overindulging…. no extreme,….no frustration…. is just my own opinion and my recipe for happiness.
Today it was a gaspacho but with melon and cucumber with a pinch of basil 🙂
Ingredients, for 6 small verrines,
-A handful of basil leaves
Peel the cucumber and melon, take off the seeds of the melon, cut big chunks and put them in a bender, add a bit of water if it’s too thick add a bit of water, when it’s all pureed, finish blending with a good splash of olive oil and the basil leaves, serve very fresh.