- *2 sticks of celery (incl. leaves)
- *2 small green capsicum (seeds removed)
- *2 Lebanese cucumbers
- *1-2 green chilli (seeds removed)
- *200g baby spinach leaves
- *20g of basil leaves
- *20g of continental parsley
- *2 cloves of Australian garlic
- *2tsp of organic agave or maple syrup
- *100g walnuts (slightly toasted)
- *50g pine nuts (slightly toasted)
- *3tbs of red wine vinegar
- *225ml of organic olive oil
- *40g of soy yoghurt
- *400ml of water
- 250g ice cubes
- *Pink salt
- *White pepper
FOR THE ZA’TAR FINGERS
- *Organic sourdough – cut into fingers
- *2 tbs organic thyme leaves (fresh)
- *1 tsp of sumac
- *1/4 tsp pink salt
- *1 tbs sesame seeds (toasted)
- *Olive oil
* Certified Organic Ingredients available at your local green grocer store or supermarket.
WHAT TO DO:
Roughly chop celery, capsicum, cucumber and chilli and place into a blender. Add spinach, basil, parsley, garlic, agave, walnuts, pine nuts, vinegar, olive oil, yoghurt, most of the water, ice cubes, salt and pepper. Blitz until smooth, adding extra water to get the desired consistency – I like mine a pumpkin soup consistency. Taste – adjust seasoning or sweetness if required.
Meanwhile, cut bread into ‘fingers’. Mix thyme, sumac, salt and seeds with oil until it forms a paste. Toast bread lightly on both sides, and then spread one side with the spice mix. Toast again until hot, without burning the seeds or spices. Allow to cool slightly.
Serve gazpacho with 2 ice cubes, a drizzle of organic olive oil and a sprig of time and a warm finger or two of spiced bread. Enjoy.
Not sure where to buy organically certified products? Find out here.
Renae Smith is a specialised vegan and vegetarian cook. She became known for her love of local ingredients and healthy cooking, after successfully participating in Masterchef Australia 2014.