Gazpacho
A high antioxidant, refreshing summer soup
Course
Soup
Servings
Prep Time
6
10
minutes
Servings
Prep Time
6
10
minutes
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
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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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