Gazpacho

Total Time: 1 hr 45 MIn

Prep: 45 min
Cook: 120 min

Yield: 6 servings
Level: Easy

45 min 120 min 165 Min 6 servings

Gazpacho

Ingredients:

• 1 English cucumber
• 1 zucchini
• 1 green bell pepper
• 1 red bell pepper
• 4 plum tomatoes
• 1 red onion
• 4 garlic cloves, minced
• 3 cups Organic Very Veggie juice
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 1/2 tablespoon sea salt
• 1 tablespoon freshly ground black pepper
• 1/4 cup chopped cilantro
• 4 Limes, cut into wedges
• 1 Avocado, cut into chunks

Directions:

1. Roughly chop the cucumber, zucchini, bell peppers, tomatoes, and red onions into 1-inch cubes.
2. Put each vegetable separately into a food processor (or blender- which is what I use) and pulse until it is coarsely chopped. Do not overprocess or you will have mush!
3. After each vegetable is processed, combine them in a large bowl and add the garlic, veggie juice, vinegar, olive oil, salt, pepper, and cilantro.
4. Mix well and chill for 2 hours.
5. Top with cilantro, avocado, and fresh lime juice for a real treat!

*The longer gazpacho sits, the more the delicious it will be!