I love a chilled gazpacho in the summer time! And the good news for me – and all of us – is that summer is almost here.
Memorial Day is on Monday. So on Thursday of this week, I’ll share 15 alkaline recipes to enjoy on Memorial Day (or any summer day). Look for it to get ideas to bring to barbeques, picnics, and gatherings with friends and family for the long weekend.
This summery recipe combines everything you love in a gazpacho – tomato, cucumber, onion, red pepper, herbs, and a little citrus and seasoning.
It’s highly alkaline and highly delicious. You can make this all summer long for an easy lunch or dinner that travels well and makes you feel great.
Give it a try and let me know what you think over on Facebook.
ULTIMATE SUMMER GAZPACHO
Ingredients [serves 4]
- 4 large beefsteak tomatoes
- 1 red bell pepper
- 1 cucumber
- 1/2 red onion
- 1/4 cup fresh cilantro
- 1/4 cup fresh parsley
- 2 large cloves garlic
- 1/2 lime (freshly squeezed)
- 1 lemon (freshly squeezed)
- 3 tbsp. extra virgin olive oil
- 1 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) (add more to taste)
- Black pepper to taste
Blend everything in a food processor with the “S” blade. PULSE. Blend leaving it slightly chunky or smooth, whichever you prefer (I prefer slightly chunky). Serve and enjoy!
Want more easy, healthy dinner ideas?
How does a Thai Spring Roll Veggie Bowl or Sweet Potato Fries with Chimichurri Sauce sound?
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