Wednesday, August 20, 2008

My favorite Gazpacho recipe!!!

As summer comes to an end it’s time to make use of all the perfectly ripe tomatoes and fresh produce from your garden or the local farmer’s market. On a hot summer day refresh and reenergize with a delicious and nutritious bowl of Gazpacho soup. Gazpacho is filled with nutrients and antioxidants such as chromium, copper, magnesium, manganese, molybdenum, vit B6, vit C, vit K, pantothenic acid, potassium vit A and vit E. The olive oil provides you with healthy fats that are great for your inner health and outer beauty. The primary fatty acids in olive oil are oleic, linoleic and linolenic acid. Oleic acid is a beautifying monounsaturated fat and makes up 55-85% of the oil. The cilantro will provide you with powerful antimicrobial protection in addition to numerous phytonutrients with antioxidant power. The cayenne pepper not only adds heat but also has anti-inflammatory and pain relief properties that may benefit digestive health. Slice some avocado on top of this amazingly delicious soup and you will add even more heart-healthy and skin beautifying monounsaturated fats. I also love to sprinkle the sea vegetable kelp on this soup to increase its mineral content. Take the time to make this simple and easy recipe and enjoy every bite.

3 ripe tomatoes

¼ cup diced celery

¼ cup diced cucumber

3 tbsp diced red bell pepper

2 tsp freshly squeezed lemon juice

¼ cup thinly sliced radishes

3 tbsp minced fresh cilantro

-I add more cilantro because I love the flavor

1 tbsp red onion

1 ½ tsp extra-virgin olive oil

½ tsp celtic or Himalayan sea salt

Pinch of cayenne

Freshly ground pepper

½ ripe avocado, diced

-Seed the tomatoes and strain the juice. Place the juice in blender or food processor.

-Finely dice the tomatoes.

-Place tomatoe juice, ¼ cup filtered water, 1 of the tomatoes, half the celery, half the cucumber, half the bell pepper and all of the lemon juice in the blender or food processor and process until smooth.

-Pour into a bowl and stir in the remaining tomatoes, celery, cucumber and bell pepper and all of the radishes, cilantro, red onion, olive oil, sea salt, cayenne, and black pepper.

-Just before serving slice avocado on top and sprinkle with kelp. Add more cilantro if you would like.

I love to eat this with a few flax crackers or mineral crisps. Mineral crisps are an incredibly delicious and nutritious crunchy snack made with pumpkin, sesame, flax seeds and a little sea salt. You can get both flax crackers and mineral crisps at My Organic Market or

Enjoy and Be Well,


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