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serves 2-4

3 cups diced tomatoes
1 cup finely diced cucumber
3/4 cup water or vegetable stock, plus more if needed
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 finely diced red onion
2 scallions, diced
2 TBSP Extra-Virgin Olive Oil
1 TBSP Red Wine Vinegar
1 1/2 tsp minced garlic
1/2 tsp bottled hot sauce
1/2 tsp Worcestershire Sauce
1/2 tsp sea salt
Pinch of Black Pepper

Place all ingredients in a blender and puree to desired consistency, adding water if needed. Serve chilled or at room temperature.

Recipe thanks to: Kripalu Summer Salads, Sandwiches, and Soups. From Executive Chef Deb Morgan

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