Gazpacho

Cold refreshing soup made from blended or roughly chopped vegetables is not only super healthy but it is also one of the cleanest meals out there. There are several variations of this soup made by other chef's and that is because it is so versatile. You can add or substitute almost any kind of vegetable or fruit that suits you. This recipe is my tried and true favorite. I crave it every summer and it always amazing me how delicious it is. Here you go:

Ingredients:

1/2 english cucumber peeled and roughly chopped 

1 red or orange bell pepper seeded and roughly chopped

2 tomatoes roughly chopped

1/2 cup red onion roughly chopped

2 cloves of garlic chopped in half

1/2 of a jalapeno seeded 

1/2 cup cilantro

1 1/2 cups organic tomato juice

2 tsp salt

1 tsp pepper

3 tbs red wine vinegar

2 tbs olive oil

Use a blender or food processor to make this soup. Start by blended the cucumber and bell pepper. (Don’t over blend, it is good to have chucks of vegetables). Pour this into a bowl and add tomatoes, onion, garlic, jalapeno and cilantro to the blender. Blend to the same size as the cucumber and pepper. Then pour into the bowl. Add tomato juice, salt, pepper, red wine vinegar and olive oil. Mix all ingredients together with a spoon and place in the refrigerator for at least 2 hours up to 24 hours. The longer it site the better it tastes. Then it is ready to serve.

Yields: 4-6 servings