Fresh Gazpacho Soup

This fresh tomato-based soup originates in Spain and is widely consumed throughout Portugal and Latin America as well. Depending on the region, gazpacho soup may be completely blended and served with light garnishes, or slightly blended and served chunky.

Our detox recipe is served with chunks of cucumber and avocado and large handfuls of cilantro and mint leaves. It’s super simple and yummy. You may choose to add celery, zucchini, red peppers or other fresh vegetables to the blended base or as chunky garnishes. Choose the most ripe and fresh vegetables available to you – local and organic are at their very best during Farmer’s Market season!

Cucumber is a great kidney detoxifier and it cools the body, so it’s an important ingredient. It reduces swelling and improves skin conditions – which is why cucumber slices are often used over the eyes for a pampering spa treatment. Avocado adds healthy fat to your meal and will make your soup rich and satisfying. Cilantro and lemon/lime are also great internal cleansers.

Serve your gazpacho soup with flax crackers and a green chef salad for a truly bountiful summertime meal!

Ingredients:

(Use organic whenever possible)

5 cups fresh tomatoes

¼ cup olive oil

1 jalapeno (optional)

½ teaspoon cumin

dash of pepper and sea salt – to taste

2 avocados

3 cucumbers

1 bunch of cilantro

1 handful of mint leaves or basil leaves(optional)

3 tablespoons of fresh lime or lemon juice

1. Seed and dice the jalapeno pepper if using.
2. Blend tomatoes, olive oil, jalapeno and spices in a food processor or blender.
3. Peel avocado and remove seed – chop flesh into bite-size pieces.
4. If cucumber is organic, leave peel on and dice (if conventional, peel and then chop).
5. Chop herbs. Add avocado, cucumber, and most of the herbs to blended base (save some for garnish). Stir and chill.
6. Add lemon/lime juice and garnish with remaining herbs just before serving.

• If preparing for a camping trip or other outing, blend the tomato base at home and chill or freeze (depending on how many days before serving– if frozen you’ll need to let it defrost for a full day before serving). Then bring the remaining ingredients along to chop and add just before serving.