Gazpacho Recipe

[brenkworth]

Hi - this is a raw food recipe for Gazpacho which I really like:

3 medium tomatoes, roughly chopped (about 3 cups)
1 medium bell pepper, seeded and roughly chopped (about 1 cup)
1 medium cucumber, peeled and roughly chopped
1/2 cup diced onion
1 garlic clove, peeled and minced
1 tbs flaxseed oil
1 tsp sea salt
1 tsp freshly ground pepper
1 medium Haas avocado, pitted and diced (optional for garnish)

Place tomatoes, bell pepper, cucumber, onion, garlic, flaxseed oil,
salt and pepper in food processor and pulse-chop until blended to a
chunky soup consistency. Blending should not take more than 30
seconds.

For the best flavor, chill the soup for at least 4 hours before
serving. Garnish each bowl with a handful of diced avocado, if
desired. Store in tightly sealed container in the refrigerator for up
to 4 days.

4 Servings.