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
Cooking time: 10 minutes
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
Blend or food process all the ingredients, add a little water if you need it for consistency. Garnish with basil or cilantro. Serve chilled.