It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch. A great staple for those of you that like to eat low carb for the summers.
You can serve this as a main course or you can serve it as an appetizer in a small cordial glass.
The longer this recipe sits, the better so feel free to make it in the morning .
3-4 large Tomatoes-peeled and cut into chunks- juiced
2 Red Bell Peppers-seeded
1 small Cucumber- seeded peeled and cut into chunks
1/2 small Onion-peeled and roughly chopped
3 celery stalks w leaves rough chop
1 clove Garlic-peeled and minced
handful of Cilantro
handful of Parsley
2 teaspoons fresh chile or more- I like Hatch Green chile – optional *
Splash Sherry Vinegar
Splash of Olive Oil
lemon zest and squeeze of 1/2 lemon
Optional*- to make a thick Gazpacho, soak a chunk of Country White Bread. (squeezed of excess water)
Put all ingredients in blender or food processor. Pulse until you get the consistency that you like. You may also use an emersion blender. I like mine smooth but if you like it chunky pulse or blend it less.
Add bread and pulse until blended if desired. If too thick add a little cold water until desired consistency.
Season to taste you may need a bit more salt , black pepper. Garnish with a swirl of olive oil.
Pour into bowls.
I dressed this one with a little homemade pesto, thinly sliced radish and some small cucumber chunks.