Summer Gazpacho Recipe

Summer Gazpacho Recipe

Ingredients:
4 - 5 large, ripe tomatoes
1 large cucumber, peeled, cored & coarsely chopped (keep about 1/4 of cucumber to chop into tinier pieces to add to soup later)
1 large yellow bell pepper, coarsely chopped (keep about 1/4 of yellow pepper to chop into tinier pieces to add to soup later)
2-3 tablespoons raw coconut vinegar, or white balsamic vinegar
1/3 cup extra-virgin organic olive oil
handful of basil and or parsley
Sea salt and freshly ground pepper to taste
Juice of one lime
 
Directions:
Boil water in large pot.  Place an ”x” with a sharp knife at the bottom of each tomato.
Place tomatoes in boiling water for approximately 2 - 3 minutes.  You will notice skins will start to open up at “x” mark.  Scoop tomatoes out of water and place on cutting board. Peel skins off and cut out the top of tomato where vine was previously connected.  Place tomatoes, cucumber, yellow pepper and herbs in a blender with lime, vinegar and oil. Puree until smooth.
Pour into bowl and sprinkle in leftover veggies. Season with sea salt (if needed) and pepper. ENJOY!

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