Andalusian Gazpacho

Whether served heated or the traditional cold, this very vegetable “salad soup” is a detoxer’s delight.

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Ingredients

1. 5 ripe tomatoes, preferably heirloom and vine-ripened, quartered
2. 3 sweet red bell peppers, seeded and chopped
3. 3 stalks celery and leaves, chopped
4. 1 Tbsp. / 15 ml olive oil
5. 2 Tbsp. / 30 ml apple cider or red wine vinegar, or more to taste
6. 1 Tbsp. / 15 ml lemon juice
7. 2 cloves garlic, sliced
8. 1 Tbsp. / 4 g fresh parsley, chopped
9. 1 Tbsp. / 4 g fresh cilantro/coriander leaves, chopped
10. ½ tsp. / 1 g ground black pepper
11. ½ tsp. / 1 g mild chili powder
12. 1 small cucumber, well-scrubbed and diced
13. 1 medium onion, chopped
14. Water (optional)

Directions

1. Add all but the last two ingredients to a food processor and purée until smooth, approximately 5 minutes. Add water to adjust consistency as desired (optional).
2. If heating is desired, pour processor contents into two-quart/liter pan, and warm over medium heat to desired temperature.
3. Empty puree into tureen or distribute among single-serve bowls.
4. Combine onions and cucumber, and add to tureen or garnish individual bowls.

Serving size:2 cup / 240 ml

Exchanges per Serving: 1 Carb, 0 Protein, ⅔ Fat

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