Gazpacho Soup


  • 5 cups tomato
  • ½ cup celery
  • ½ cup cucumber
  • ½ cup red bell pepper
  • 1 clove garlic
  • ½ cup sweet corn (optional)
  • 1 tsp salt
  • Dash of cayenne
  • 2 tbsp freshly squeezed lemon juice (half lemon)
  • 1/3 cup red onion
  • ¼ cup fresh parsley, coarsely chopped
  • 1 avocado


      Divide the tomato, celery, cucumber, red bell pepper, and garlic IN HALF and place into blender, blending until smooth.
      Pour mixture into bowl.
      Take other half of tomato, celery and cucumber and chop into small pieces.
      Mince the other half of garlic clove.
      Add chopped ingredients as well as remaining ingredients, except avocado, into bowl with blender mixture.
      Refrigerate for one hour to blend flavors.
      Cube avocado into ¾ inch cubes and gently stir into soup, then serve.

      Add cilantro instead of parsley
      Add diced zucchini, carrots, your favorite sprouted grain or alfalfa sprouts.
      To make a creamier soup, use ¼ ‐ ½ cup of cold pressed, virgin olive oil, adding oil to mixture in a thin stream to emulsify to desired thickness.

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