Gazpacho

 

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This basic recipe for cold gazpacho soup can be dressed up with some croutons or hot sauce, depending on your taste. Gazpacho soup is extremely nutritional and you can add all sorts of chopped vegetables and of course an avocado is a must.

Ingredients:
1 cucumber, sliced into chunks
4 large ripe tomatoes
1/2 bell pepper, any color
2 cloves garlic
1 celery rib, chopped
1 tbsp lemon juice
1/2 sweet onion, quartered
3 tbsp red wine or balsamic vinegar
1/2 tsp Himalayan pink salt
dash black pepper
1 tsp chopped fresh parsley
1 tsp chopped fresh basil
1/4 tsp cayenne pepper (optional)

Preparation:
Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth. Stir in the fresh herbs.

Serving:
I serve with chunks of tomatoes, cucumber, parsley, carrots, celery and a whole avocado.

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