Quick Raw Summer Gazpacho

By: Natasha Uspensky, CHHC

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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