spanish salad gazpacho recipe with flax oil

using flax oil in a salad dressing recipe

Kicking off the hot season with a cold start to a summer meal, nutritionist Herb Joiner-Bey, N.D., enlivens a classic gazpacho recipe with Flax Oil. A potent source of Omega-3 fatty acids and fiber, flaxseed oil turns even the most straightforward recipe into a nourishing meal.

Serves 4


One large onion, chopped
Two large cloves garlic, crushed
Freshly ground black pepper
1 28-oz. can of tomatoes
1 Cucumber.
One small green or red bell pepper.
Three tablespoons Barlean’s organic flax oil.
One tablespoon chopped fresh chives.
Two teaspoons wine vinegar.
One tablespoon chopped fresh mint.
One teaspoon salt.
Croutons to top.

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  1. Place the onions, garlic, tomatoes, flax oil, vinegar, salt, and a grinding of pepper in a blender or food processor and puree.
  2. Refrigerate for about two hours.
  3. Before serving, peel the cucumber and remove seeds from the bell pepper. Chop both and stir into the soup, along with freshly chopped herbs.
  4. Ladle into individual bowls. Top with croutons.

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