New studies have revealed that you can eat your way to lower stress levels - the Mediterranean diet yet again comes up trumps.
The traditional Spanish soup - Gazpacho - has also been the focus of a recent study, which claims that eating vegetables can have a positive effect on reducing our stress levels.
In November, 2004, the Journal of Nutrition reported that after a two-week trail in which volunteers ate two bowls of Gazpacho soup every day for two weeks, there was a positive impact on participants' health.
The volunteers showed a significant increase of Vitamin C in their blood levels, and a decrease in key stress molecules.
Gazpacho is rich in antioxidants, containing 80% raw vegetables, and as the report shows, is beneficial for us in more ways than one. According to the Journal of Nutrition's study: "Consumption of the vegetable soup decreases oxidative stress and biomarkers of inflammation, which indicates that the protective effect of vegetables may extend beyond their antioxidant capacity." In plain English, it helps prevent damage to cells, tissues or organs and reduces inflammation in these areas.
This incredibly popular soup is made from raw vegetables that would have been grown in every Spanish garden, most probably in abundance in Andalucia where it originates.
Purists will point out that the original Gazpacho was white, and originated before the introduction of tomatoes and other produce, that only arrived in Spain 500 years - or so - ago. That’s perfectly true, but this article focuses on the more typical, tomato version, as did the study which was conducted with Gazpacho made with tomatoes, cucumbers, green peppers, olive oil, onions and garlic.
Even through test subjects had to drink the soup on a daily basis, this is a fantastically healthy and cooling soup for summer. It's easy to make and even better if kept in the fridge for a day or two after preparation. Here's how to make it:
Gazpacho Recipe
Serves six
You will need:
- 2 large tomatoes (about 1 kg)
- 1 medium cucumber, peeled if the skin is tough, and roughly
- chopped
- 1 red or green pepper, seeded and chopped
- One medium onion
- 3-4 tablespoons red wine vinegar
- 1-2 cloves garlic
- 5 tablespoons water (vary the amount according to the consistency you prefer)
- 2 tablespoons extra virgin olive oil (preferably Spanish)
Place all the ingredients into a blender and blend until smooth. Sieve the puree. Refrigerate until thoroughly chilled.
Some people add bread, which has been soaked and then squeezed. This gives the soup a thicker consistency.
To make garlic croutons:
Diced cubes of day-old bread
2 cloves crushed garlic
1 tablespoon olive oil
Using a frying pan heat the oil gently and add the garlic, cool over a fairly low heat watching it doesn’t burn.
Turn down the heat and add the bread cubes.
Cook slowly turning continually until golden brown.
Eat well, feel well and enjoy!
For another healthy soup recipe why not try Spanish Asparagus Soup or here for more Spanish Recipes.
