Gazpacho Recipe

Gazpacho Recipe (from The Eat Clean Diet Cookbook 2)

INGREDIENTS:

4 ripe tomatoes
1 english cucumber, peeled & seeded
1 green pepper, ribs & seeds removed
1 red pepper, ribs & seeds removed
1 cup vegetable juice (fresh pressed is best, otherwise low sodium)
¼ cup red wine vinegar
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp sea salt
½ tsp freshly ground black pepper


METHOD:
Dice tomatoes, cucumbers, and peppers into ¼ inch pieces and place in a large bowl.

Add the rest of the ingredients and stir to combine.

Scoop out half of gazpacho and place in a food processor or blender and pulse blend until mostly smooth.

Pour into bowl and stir to combine. If you want a smoother soup, blend the entire batch.

Taste – and adjust with sea salt and pepper to taste.

Chill for at least 2 hours to marry the flavors. Enjoy!