{"id":68,"date":"2009-09-16T09:57:00","date_gmt":"2009-09-16T09:57:00","guid":{"rendered":"http:\/\/www.jamesramsden.com\/2009\/09\/16\/raw-vegan-experiment-day-2"},"modified":"2009-09-16T09:57:00","modified_gmt":"2009-09-16T09:57:00","slug":"raw-vegan-experiment-day-2","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2009\/09\/16\/raw-vegan-experiment-day-2\/","title":{"rendered":"Raw vegan experiment &#8211; Day 2 [gazpacho]"},"content":{"rendered":"<span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe class='youtube-player' type='text\/html' width='700' height='394' src='https:\/\/www.youtube.com\/embed\/mGQAgCpy_kM?version=3&#038;rel=1&#038;fs=1&#038;autohide=2&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;wmode=transparent' allowfullscreen='true' style='border:0;'><\/iframe><\/span>\n<p><span style=\"font-weight:bold;\">Gazpacho<\/span><\/p>\n<p>Makes 2 large portions, serves 4-6 as a starter<\/p>\n<p>2 large tomatoes<br \/>\n300g passata<br \/>\n1 red pepper, deseeded and roughly chopped<br \/>\n1\/4 cucumber, roughly chopped<br \/>\n1\/4 red onion, roughly chopped<br \/>\n1 small clove garlic, roughly chopped<br \/>\n1 red chilli, deseeded and, you guessed it, roughly chopped<br \/>\nA handful of herbs &#8211; parsley and basil, a little rosemary<br \/>\nSalt, pepper, sugar<br \/>\nOlive oil<br \/>\nWhite wine vinegar, about a tablespoon<\/p>\n<p><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2009\/09\/img_0965.jpg\"><img decoding=\"async\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2009\/09\/img_0965.jpg?w=200\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>Peel the tomatoes by putting a cross in the top with a sharp knife, then leave them in boiling water for a minute. The skin should then come straight off. Quarter them and remove the seeds.<\/p>\n<p>Put the tomato flesh, passata, cucumber, onion, garlic, chilli and herbs in a blender. Season with salt, pepper and sugar and add a dash of olive oil and white wine vinegar. Blend.<\/p>\n<p>Chill for an hour in the fridge and serve with a blob of pesto.<\/p>\n<div id=\"geo-post-68\" class=\"geo geo-post\" style=\"display: none\"><span class=\"latitude\">0<\/span><span class=\"longitude\">0<\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>Gazpacho Makes 2 large portions, serves 4-6 as a starter 2 large tomatoes 300g passata 1 red pepper, deseeded and roughly chopped 1\/4 cucumber, roughly chopped 1\/4 red onion, roughly chopped 1 small clove garlic, roughly chopped 1 red chilli, deseeded and, you guessed it, roughly chopped A handful of herbs &#8211; parsley and basil, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":""},"categories":[8,11],"tags":[340,725],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-16","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/68"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=68"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/68\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=68"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=68"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=68"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}