This delicious raw gazpacho is an amazingly detoxifying dinner for a hot summer night. The garlic, onion, and jalapeño add some bite, while the fennel and bell peppers bring out even more sweetness from the fresh tomatoes.
Quick Raw Gazpacho
Serves 4
Cooking time: 10 minutes
Ingredients:
4 large tomatoes, cut into chunks
2 yellow bell peppers, cut into chunks
1 red onion, chopped
2 stalks of fennel (not the bulb), with leaves, chopped
2 stalks celery, chopped
1/2 jalapeno pepper (optional)
3 cloves garlic, roughly chopped
1/4 cup raw apple cider vinegar
2 tbsp olive oil
1 cup water, low-sodium vegetable stock, or water with 1-2 tbsp of Seitenbacher vegetable broth powder
Sea salt to taste
Directions:
Blend or food process all the ingredients, add a little water if you need it for consistency. Garnish with basil or cilantro. Serve chilled.
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