Organic Summer Gazpacho Recipe

Yields Approximately 1 ½ quarts

Ingredients:

1 green bell pepper

4 flavorful heirloom tomatoes

2 English cucumbers or 5-6 Persian (I prefer the flavor of Persian)

1-2 cloves garlic

4 cups tomato juice

¾ tsp hot sauce (I like Siete brand, which has no junk)

1 ½ tsp sea salt

¼ teaspoon fresh pepper

¼ cup good quality olive oil

¼ cup good quality red wine vinegar

¼ cup dry bread crumbs

2 cups filtered ice water

1 bunch scallions

¼ cup thinly sliced scallions

¼ cup chopped Italian Parsley

Organic ingredients are always recommended. They are better for you and the Earth.

Instructions:

1. Using a food processor, coarsely chop the bell pepper, tomatoes, cucumbers and garlic. I do this in smaller batches so it doesn’t get too puréed.

2. Add about ¾ cup of tomato juice to each batch to help chop evenly. Transfer the batches to a large bowl.

3. Add remaining tomato juice, hot sauce, salt, pepper, vinegar, olive oil, bread crumbs and water.

4. Cover and chill in fridge for at least 4 hours, but overnight is fine. The gazpacho can be strained, if desired. I like it blended!

Top with scallions and parsley upon serving, or mint.  I like to serve this gazpacho on trays in tall shot glasses for big parties. Enjoy!