Gazpacho

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Gazpacho

This is a chilled soup that is dear to my heart especially in the summer when it's so hot. And it is so easy to make! Just throw everything in the blender and you have a meal. You can make it spicy, or mild, just increase or decrease amount of jalapeno peppers and garlic cloves. 

To make the soup: 

3 large tomatoes

2 cucumbers

1 red bell pepper

1 small jalapeno pepper

1 quart pure water

3 Tbs. olive oil (or more)

2 lemons, juiced

1 tsp. cumin

2 tsp. Real Salt (or any raw pink salt with minerals)

4 garlic cloves, or to taste

Blend all this (in batches if necessary) and served chilled, garnished with green onions as shown, or with chopped tomatoes, celery, cucumbers, red peppers, and avocados. 

It serves 6-8 people, or a family of 4 with second helpings. 

*Recipe from The pH Miracle, by Robert O. Young, PhD, and Shelley Redford Young