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    Summer Garden Gazpacho (Paleo, Gluten-Free, Dairy-Free)

    There’s nothing better than going down to my garden to find ripe tomatoes, cucumbers and hot peppers waiting to be picked. Here in Virginia, my garden is in full swing and giving me gifts every day. Don’t have a garden? You’ll find almost all of these ingredients fresh at your local farmer’s market so you can make this amazing, healthy Summer Gazpacho!


    3-4 Roma tomatoes, or use peeled, from a can.
    1 sweet or Vidalia onion
    1 small red onion
    1 green bell pepper
    1 red bell pepper
    2 cucumbers
    1-2 garlic cloves, minced
    2 tbsp fresh basil
    2 tbsp fresh cilantro
    1 seeded, diced jalapeno
    4 cups tomato juice
    2 Tbsp lemon juice
    2 Tbsp balsamic vinegar
    Dash of hot pepper sauce
    1/4 cup extra virgin olive oil
    Celtic sea salt & fresh ground pepper


    • Skip to next step if using peeled, from a can: Bring a large pot of water to a boil. While you are waiting for the water to come to a boil, prepare a bowl of cold ice water. Slice an “X” with a sharp knife on the bottom of your tomatoes. Drop the tomatoes into boiling water for 30 seconds. Remove tomatoes with a slotted spoon and place them into the bowl of icy water. The skin will peel off very easily now.
    • Set out one large bowl and your blender. You’ll place smaller diced items (for the gazpacho topping) into one bowl and whole items into your blender.
    • Dice tomatoes, removing most of the seeds. Place all but one into your blender. Save one, small diced, seeded tomato for the toppings bowl.
    • Dice one cucumber for the toppings bowl, place the other one in the blender, cut into chunks.
    • Dice the peppers, onions, cilantro and basil the same way. Larger pieces for the blender and the smaller dices for the toppings bowl.
    • In a separate small bowl, mix the vinegar, lemon juice, tomato juice, olive oil, S&P, and hot sauce with a small whisk.
    • Place the larger cut vegetables, garlic and jalapeno into a blender or Vitamix and pulse for just a few seconds to get everything blended, but not too long.
    • Pour this mixture into your toppings bowl. Then pour the vinegar/tomato juice mixture on top and stir. Adjust your seasonings and let chill for 2-3 hours.

    Serve with a squeeze of lemon juice and more diced cucumber on top. Wanna serve a crowd or make it “meaty?” Put chopped backfin crabmeat or cooked, chilled shrimp into the center of your soup. Serves 6-8.


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