Sick of salads? Gazpacho has you covered. A light, refreshing and ridiculously easy meal to make. All you really need is a blender.
Vegetables are a non-negotiable when it comes to a well balanced diet, which is why I love this gazpacho so much - an (almost) effortless, yet solid foundation to an optimal meal.
4x organic roma tomatoes, roughy chopped
2x persian or kirby cucumbers, roughly chopped
1x red pepper, roughly chopped
1/2 jalapeno, seeds removed
handful of cilantro, save additional for garnish
1/2 lime, juiced
1/8 red onion
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
celtic or himalayan sea salt, to taste
ground black pepper, to taste
Pulse vegetables in a blender until smooth and scrape down the blender as needed.
Add the lime juice and vinegar. With the blender on, slowly drizzle in the olive oil. If the soup is still very thick add 2 tbsp of water at a time until it becomes creamier (but still textured). Add the remaining spices.
Set aside 1.5 cups of the soup. Blend the remainder on high speed until completely smooth. Add the vegetables that you previously set aside. Feel free to play around with the consistency - you may like it more chunky or smooth.
Before serving - adjust the salt, pepper and vinegar to taste.
Garnish with cilantro.
To create a complete meal add 1/3 avocado and shrimp. Vegan option: replace shrimp with hemp seeds.
Expert meal prep tip: keeps in the refrigerator for up to 3 days.