1 small zucchini
1 small cucumber (or ½ large)
1 medium tomato
4-5 sprigs of dill and parsley
2-3 tablespoons of walnut or hazelnut oil (or other)
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon of turmeric
½ lemon juice (optional)
1 tablespoon sesame tahini
Walnuts, cumin seeds and cucumber slices to serve
To better rinse the vegetables from the treatment products before and after harvest, soak them for 20 minutes in cold water in which you have diluted 1 tablespoon of baking soda. Then rinse and peel the cucumber, zucchini and tomato. Cut into cubes and transfer into the blender bowl. Add all spices (fresh and dry), lemon juice (I prefer the gazpacho without an acid touch), tahini and oil.
Turn on the blender and reduce everything to a smooth and creamy puree. Pour the gazpacho in a covered container and keep in the refrigerator to cool.
Serve the cold soup garnished with cucumber rings and sprinkled with chopped walnuts and a few grains of cumin.