Summer Gazpacho


4 c. roughly chopped plum or beefsteak tomatoes
2 c. cucumber, peeled & chopped
1 c. bell pepper, chopped
1/4 avocado
1/3 c. water
3/4 tsp. sea salt
2 tsp. lemon juice
1 tsp. sherry vinegar (substitute apple cider vinegar)
2 tbsp. olive oil
Optional: 1 clove garlic, roughly chopped



  1. Place all of the ingredients, except the oil, in a blender and begin blending. Drizzle in the two tablespoons of olive oil. Try to blend for just long enough that you’ve got some texture left, but the soup is basically quite smooth.
  2. Divide soup into four bowls. Top with whatever toppings you like, and serve.



Fresh chopped herbs (basil, dill, parsley, cilantro)
Radish slices
Raw corn
Chopped avocado
Chopped cucumber
Olive oil
Red pepper flakes
**Recipe courtesy of Gena


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: