A long time ago, I came across a gazpacho recipe found myself a little intimidated, because honestly, I’m not terribly fond of tomatoes. Also, it’s gazpacho. However, I was intrigued by how simple the recipe and instructions seemed. Lo and behold, it was really simple, really delicious, and oh so perfect for hot days when I wanted a quick fix meal without having to actually cook. Let’s dig in, shall we?
-6 Fresh Tomatoes (Washed)
-1 Clove Garlic (Peeled)
-4 Sprigs Cilantro (Washed)
-1/4 Cup Apple Cider Vinegar
-1/2 Cup Water
-Juice of 1/2 a Lemon
-2 Tsp. Worcestershire Sauce
-2 Tsp. Olive Oil
-1 Cucumber (Washed, Seeded & Chopped)
-2 Stalks of Celery (Washed & Chopped)
-1 Yellow* Bell Pepper (Washed, Seeded & Chopped)
-1 Cob of Corn, Kernels Cut Off
*Yellow, Orange, Green, Red- the color doesn’t matter, to be honest. It’s whatever you enjoy, so pick your favorite pepper!
1. Throw all of the base ingredients into the blender. Blend to the consistency of your liking.
2. Mix all of the meat ingredients in a separate bowl.
3. Pour the now blended base over the meat and stir.
4. If you want to chill it, chill it, but you really don’t HAVE to. Like Lisa, I’m impatient and when I make something after I get home from work, I want to eat it 10 minutes ago.
AND VOILA!!! You’re done. Seriously, it’s stupid easy and SUPER delicious. What’s really awesome about this is it’s a really gentle introduction to adding more raw foods to your diet, PLUS it’s really easy to make your own. I sliced up some avocado and added a little to mine because it’s just that good. Also, feel free to add salt, pepper, or your hot sauce of choice to taste – hell, feel free to add or omit whatever you like.