Astragalus Gazpacho recipe by Eva Gaillot @thefrenchcoconut

By Eva Gaillot, @thefrenchcoconut

It’s getting hotter and hotter, so it’s the perfect time to prepare a light and fresh meal with this sunny gazpacho recipe. As explained in the article on astragalus, this plant is an excellent support for the immune system. It is also hydrating and will help the body cope with hot and humid weather. It will therefore be perfect during the summer, especially in this recipe which is rich in moisturizing veggies and fruits such as cucumber and tomatoes…

5 ripe organic tomatoes

1/2 organic cucumber

1 small organic red pepper

1 organic shallot

1 clove of organic garlic

60 ml extra virgin and organic olive oil

2 tablespoons of organic lemon juice (or apple cider vinegar)

Salt (about ¾ teaspoon) and pepper

A few fresh organic basil leaves

Chiseled organic spring onion

Organic Hemp seeds

1 teaspoon of organic astragalus powder (per serving)

Wash and cut the vegetables.

You can cook the pepper (seeded and minced) in a pan with a little bit of olive oil if you don’t digest it well when raw.

In a powerful blender, add the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, a few basil leaves, salt and pepper.

Blend on high speed until you get a smooth consistency.

Place in the refrigerator for at least 2 hours, so that the gazpacho is very cool.
Serve in your favorite bowl, add the astragalus powder and stir well.

Sprinkle with fresh basil, chopped cherry tomatoes, chopped spring onions and hemp seeds.
This gazpacho recipe can be made ahead and refrigerated for up to 5 days in an airtight container.

Please note: if you are ill or have a family history of illness, it is always best to consult your health care practitioner before using astragalus.

Astragalus is not recommended for pregnant and/or breastfeeding women.