Ah, the joys of getting sick. As a kid I was never sick, and the number of days I missed school in 4 years of high school I could probably count on one hand only. Even through uni I was hellishly resilient. I put my super powers down to loving all forms of school and education – school was my haven and I probably enjoyed being within its corridors and timetables more than I enjoyed being outside in the ‘real’ world.
My most recent malady I can only put down to a bit more stress than usual, what with the office manager being off on sick leave herself and my working near full time hours to cover. Don’t get me wrong, I do love my job, but I’m also aware of how my body works and reacts to external factors.
Ah the joys of adult-ing!
Anyway, the point of this all is that while I was sick I wasn’t eating much, if anything at all, and it’s been a struggle to get back to normal. This is probably the first time that Gastrolyte tablets have ever tasted good.
Straight up meat and animal protein were the last things I was pining after, so I took it upon myself to consume as much vege based food as I could to try and replenish nutrients and water levels. Thanks to a high temperature and really messed up tastebuds, I wanted something cold but punchy. Enter the Gazpacho soup. A chilled, savoury soup, usually made from raw vegetables originating from the southern Spanish region of Andalusia and neighbouring Portugal.
I really wanted to intensify the tomato flavour (to overcome the really off taste in my mouth), so I roasted my tomatoes and red onion with a hefty amount of garlic and olive oil. Then I just blitzed the lot in a food processor, adding a bit of water to thin the mixture, and then liberally seasoning with sherry vinegar and coarse sea salt. You could also blitz a small Lebanese cucumber in lieu of water, which gives the soup a refreshing but quite ‘green’ fragrance. I also meant to roast some small capsicums but in my weakened state, slicing tomatoes and onions was the limit to my physical ability after stumbling out of bed with weak knees and severely shortened muscles.
I didn’t end up chilling the soup down completely, instead eating it luke warm straight out of the blender after I’d let the roasted vegetables cool in their pan a little, but you could pop it into the fridge for a few hours and serve on a humid, summery day for added punch.