Soups

Heirloom Tomato Gazpacho

1

Summer is HERE in Southern California and in honor of the fact that it will be 95 degrees today, I made Gazpacho! I had every intention of doing an Asiago cheese crostini on the side, but we were so hungry that I just tore off a piece of rustic bread and called it a day! HA! This recipe is SO easy, there's no reason you can't have this staple in a pitcher in your fridge all summer long! Enjoy!

6
4 large tomatoes
4 celery stalks
4 small persian cucumbers, peeled
1/4 red bell pepper
1 clove of garlic
2 tbsp red onion
1 avocado
1/3 cup of olive oil
juice of 1 lime
salt and pepper to taste
Finely dice the first 6 ingredients and toss them into the food processor and top it off with the juice of 1 lime and a bit of salt and pepper. Pulse the processor just a few times while adding olive oil....
See the full directions on my site
Nutritions

Calories
174

Sodium
61mg
2% DV

Fat
15g
23% DV

Protein
2g
4% DV

Carbs
9g
3% DV

Fiber
4g
17% DV