Did you know that gel water can help hydrate your body more deeply than plain water? Gel water is what forms around Chia Seeds when you soak them, but is also present in a lot of foods. It is this type of water that hydrates our bodies at the cellular level. It’s different from just drinking water, and the results are different, too! This was today’s lunch, a Tomato-Apple Gazpacho that is super hydrating, but also super delicious (and embarrassingly simple to make!). Tomatoes, apples, and cucumbers are a wonderful source of gel water, and the addition of seeds and nuts packs another hydrating punch. You can make this recipe with either apples or pears, both are delicious!
1 medium tomato, diced
1 apple, seeded and quartered
1 tablespoon raw apple cider vinegar
1 cucumber, cut into chunks (and peeled if not organic)
Juice of 1 lime
1/8 cup extra virgin olive oil
1/2 red bell pepper, quartered and seeded
1 cup water
1 clove garlic, minced
1/8 tsp coarse sea salt
1/4-1 small jalapeno or hot pepper (optional, add the amount you like)
Optional ingredients: top with a drizzle of coconut cream along with assorted nuts and seeds. I used walnuts, roasted pumpkin (pepita style) seeds, hemp seeds, chia seeds, and pine nuts. If you like it spicy you can add a small drizzle of sriracha or a chili sauce.
Place all listed ingredients into a blender and blend on high for 20-30 seconds or until all ingredients are blended. Soup should be slightly chunky, like applesauce. Add more water if you’d like a thinner consistency. I think the soup is really good immediately, but typically you refrigerate gazpacho for 2-3 hours before serving. Gazpacho is traditionally served chilled, but there’s no reason you can’t heat this soup if you’d prefer it warm. I’d suggest heating a pan up on medium-high, and once the pan is hot add the soup and stir for 1-2 minutes until heated through. Don’t slowly cook or simmer the soup.
Top it with a tablespoon of coconut milk and a sprinkling of assorted nuts and seeds for a little crunch.
I found the original recipe for this soup on page 225 of Quench, but have adjusted it slightly to my preferences.
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