Summer Recipes this Festive Season

Ali’s Gazpacho Soup (4-6 serves)

Great on a hot summer’s day, this recipe not only provides fantastic summer flavours but also has about 9 servings of fresh vegies that provide huge antioxidant, vitamin and mineral levels and is a great way to increase essential fatty acid levels (flaxseed/hempseed oil) and fermented foods (crème fraiche & Balsamic vinegar) into your diet.

Can be prepared a day in advance and blitzed up the next day to allow flavours to intensify.

  • - 1 kg of really ripe roma/romano/heritage or colourful tomotoes, cored and chopped
  • - 1 whole telegraph cucmber, deseeded, peeled and chopped
  • - 1 large red capsicum – deseeded and chopped
  • - 1 large yellow or orange capsicum – deseeded and chopped
  • - 3 large cloves of garlic – peeled and smashed
  • - 1 small red onion – peeled and finely chopped
  • - 1-4 red chilli (depending on how hot you like it)– deseeded and chopped finely
  • - 2-4 tbsp Oak Aged Balsamic Vinegar
  • - 2-4 tbsp Worcestershire Sauce
  • - Juice of one lemon
  • - ¼-½ cup O2B flaxseed oil or hempseed oil (if not to hand then extra virgin olive oil is good)
  • - Bunch basil leaves chiffonade for serving (roll leaves & finely chop), don’t waste the green basil stems chop and include with soup mixture
  • - Kelp Salt (to taste)
  • - Crème Fraiche for serving


Place all ingredients into a large bowl and leave to marinade at room temperature for an hour or cover with clingfilm and place in fridge overnight.

Spoon ingredients into blender (this may have to be done in batches depending on blender size) and blitz until smooth, if the mixture is too thick then add another glug of oil and blend until you find a consistency that suits.  Taste it and add more seasoning to suit.  Cover and chill until really cold.

Check seasoning again, serve in bowls: drizzle zig zag of oil on top of each bowl with quennelle of crème fraiche and basil chiffonade  & hot garlic bread.



Festive Super antioxidant fresh fruit salad with a fermented boost (4-6 servings)

  • - 1 punnet ripe red strawberries washed under running water, drained, hulled and quartered
  • - 1 punnet blueberries washed under running water, drained
  • - 1 fresh ripe mango sliced and diced (similar size to ¼ed strawberries) tinned mango will suffice
  • - Place berries in bowl and drizzle Oak Aged Balsamic Vinegar over (approx 1-2 tsp) and mix well
  • - Pour 1-2 tbsp of Cointreau or orange liqueur over and mix well
  • - Leave out at room temperature for 15 mins and add mangoe pieces and gently mix through
  • - Chiffonade a couple of basil leaves (roll leaves and finely chop) and drop on top


Serve in bowls – goes great with crème fraiche, enjoy!