Gazpacho is a soup dish from the region of Andalusia in Spain. Best served ice-cold, this dish can be added to your Parkinson’s diet as it’s great for people with chewing and/or swallowing problems
400g yoghurt 200g young spinach 200g pine nuts 6 spring onions
2 ripe avocados 2 large cucumbers 1 garlic clove
fresh parsley (a handful) fresh mint (a handful) fresh basil (a handful)
4 tbsp sherry vinegar or white wine vinegar
2 tbsp honey or agave-syrup 2 tbsp olive oil salt and pepper
1.Peel cucumbers and remove seeds. Cut into large pieces.
2. Wash the fresh herbs and spinach.
3. Peel avocados and remove the stones.
4. Rinse the spring onions, remove roots and the less-fresh green parts.
1. Blend the olive oil, pine nuts, spring onions and garlic into a creamy mass.
NB The seeds should not be roasted in order to keep their creamy flavour. If necessary, add a tablespoon of water.
2. Add the cucumber, avocado, spinach and fresh herbs. Blend for two minutes. together with the yoghurt.
3. Season with pepper and salt, vinegar and honey. You might have to add some water to get the right consistency.
NB If necessary, put the soup through a sieve.
4. Chill the gazpacho for at least two hours in the fridge.
1. Add fine olive oil, coarse salt and a leaf mint or basil to taste.
2. You can also garnish with fresh shrimps or smoked salmon flakes.
To serve the soup ice-cold, put some ice cubes in it before serving.
You can also serve this gazpacho with a fish mousse in that case the pine nuts can be left out.
Also try a fish mousse with shrimps or cooked scampi.
Adjusting for chewing and swallowing problems
If you would like to thicken the gazpacho add some bread (without crust). Use either brown or white bread.
With adaptation (cutting, grinding, mixing, or sieving), this gazpacho can be used at all levels of chewing or swallowing.
Nutrition per 100 grams
Energy …………………………………………………….. 124kcal/ 519kJ
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