1 | onion, finely chopped |
4 | tomatoes |
1 | red pepper |
2 | small cucumbers, diced |
100g | firm tofu (optional) |
1 tbsp | apple cider vinegar |
2 tbsp | water |
3 tbsp | hemp oil |
1 tbsp | hulled hemp seed |
1 | clove garlic |
1 stick | celery |
1 tsp | raw honey |
2 | spring onions |
1/2 tsp | cumin, ground |
1 tsp | tamari |
sea salt | |
black pepper | |
fresh parsley and basil | |
dash of red wine (optional) | |
pinch chilli pepper (optional) |
Place the onion, tomatoes, half the red pepper, celery and one of the cucumbers in a blender and blend. Add the tofu, vinegar, water, hemp oil, garlic, tomato paste, herbs, pepper, honey and wine. Blend once more. A traditional Spanish dish to be served chilled with finely chopped spring onions, the other cucumber and remaining red pepper. Season well with salt and pepper. Sprinkle with hulled hemp seeds if desired. Some carbohydrates can be digested and absorbed nearly as fast as table sugar!