Gazpacho
Ingredients
- 6 very large tomatoes or 8 large
- 1 red pepper deseeded, chopped
- 1 stick celery in chunks
- 1/2 cucumber in chunks
- 2 tbsp olive oil extra virgin
- 1 lemon juiced
- 1 clove garlic crushed
- 1 large handful flat leaf parsley
- 350-500 mls water to desired consistency
- 1 grinding sea salt or seagreens
- 1 grinding black pepper to taste
- 1 tbsp red wine vinegar organic
Servings:
Instructions
- Crush the garlic and set aside
- Chop all vegetables into chunks
- Depending on the size of your blender, add all ingredients in batches and blend until smooth (we use a NutriBullet which takes at least 3 batches).
- If you have batch processed, mix all batches together in a large bowl to combine.
- Chill and serve in shot glasses, mugs or soup bowls.
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