Turning a traditional summer recipe into an AIP recipe: Gazpacho

On a hot summer day, I absolutely love a cold Gazpacho soup.  If you don’t know, it’s a traditional Spanish dish.  But it contains a couple of non AIP-compliant ingredients, such as tomatoes and peppers.  So here is an AIP recipe of Gazpacho.

A perfect dish for a dinner party starter or a light summer dinner

As ever, all my recipes are tested on non-AIP followers.  Why?  because they have to be so nice that anyone would want to eat them.  And I never feel restricted, because all the food I eat is delicious in its own right.  So I have served it at many events I hosted: dinner parties, a corporate meeting I presented.  Also, I love having it for a quick dinner when I don’t want to cook from scratch.

Adapting recipes for an AIP diet

I love taking some of my favourite dishes and turning them into recipes I can eat.  And at the same time, you want them to be delicious to anyone.  In the case of gazpacho, the 2 main categories of foods that need to be removed are gluten and nightshades.  Read more about AIP exclusions here.  And if you’re a geek (like me!) and you like to know the why(s) behind exclusions, this is a great article from Sarah Ballantyne.

An AIP recipe that is quick, delicious and provides 1 or more servings of vegetables

When following a restricted diet, it’s crucial to have recipes that are quick and can be made ahead.  Cook once, eat many times is a motto often heard in communities of autoimmune sufferers managing their conditions with nutrition and lifestyle.  And vegetables are at the core of the AIP protocol.  So any recipe that easily helps increasing the quantities of vegetables consumed in a day is welcome.

AIP recipe for Gazpacho
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AIP Gazpacho recipe - Green summer soup

An AIP compliant recipe for traditional Spanish dish
Course: Snack, starter
Cuisine: AIP, Paleo, Vegan
Keyword: AIP, dairy-free, Gluten Free, nightshades-free
Author: Caroline Lamont

Ingredients

  • 1 cucumber (or 2 small ones)
  • 1 avocado
  • 1 handful basil leaves
  • 1 handful parsley
  • 80 g spinach or kale leaves
  • 3 tbsp olive oil
  • 1 lime (juice only)
  • 1 celery stalk
  • 1 shallot
  • 2 garlic cloves
  • 1 pinch salt (add more to your taste)

Instructions

  • Put all the ingredients into a high-speed blender
  • Blend till smooth
  • Add water (¼ cup at a time) until you obtain the consistency you like (more or less liquid)
  • Chill in the fridge for a few hours
  • Serve as is, or add chopped cucumber and spring onions for a nice crunch

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