Advanced Plan & Core Plan

Serves 4-6

gazpacho4 chopped plum tomatoes
2 cups tomato juice
1 cup cucumber, peeled, seeded and chopped
1 chopped organic red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, pressed or minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
For garnish: chopped avocado, chopped cucumber, and/or fresh basil leaves, chiffonade

Place the tomatoes, tomato juice into a large bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar,  cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender or food processor and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with any of the garnishes if desired.

NOTE:  This is also great served as an appetizer in small glasses or bowls.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

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