Tomato Basil Cucumber Gazpacho

June 25, 2015

I am a big fan of soup, whether it's cold or hot... I could have it every single day. So during the summer months, I tend to fuel my body with Gazpacho!  Gazpacho is not only refreshing and light, but it is packed with healthy ingredients and is the perfect compliment to a rockin' summer bod! I like to think of it as  a salad in a blender’. I am obsessed, and the best part... you can have it anytime of day! I am also a BIG fan of the simplicity. It takes very little time to mix together and the end product is delicious and filling.
Try my favorite summertime Gazpacho recipe this weekend and let me know what you think about it beauties!
What you need:
6 small tomatoes, roughly chopped & core removed
1 red pepper, roughly chopped
1 English cucumber, peeled & roughly chopped
1/4 cup chopped sweet onion
1 garlic clove
1 tbsp fresh lime juice
2 tbsp fresh basil leaves
2 cups tomato juice
3/4-1 tsp kosher salt
Red pepper flakes to taste
2 tbsp chopped fresh Parsley (or other herb)
1 tsp. extra virgin olive oil
1-3 tbsp sherry vinegar (balsamic would also work), to taste
Directions:
In a blender, whirl tomatoes, cucumber, tomato juice, pepper, olive oil, salt, and vinegar until smooth. (You may need to blend in batches.)
Chill for 2 hours or overnight
Garnish with additional corn, black pepper and drizzle with olive oil before serving.
Serve and Enjoy!



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