gazpacho

Gazpacho is one of my favorite summertime meals. I mean, who doesn’t love a fresh, veggie packed refreshment?!

With an abundance of homegrown vegetables, making gazpacho was a no-brainer. I topped the soup with fresh basil, avocado, and a drizzle of basil olive oil, plus a side of grilled baguette, to make a healthy + easy meal.

Ingredients
4 tomatoes
2 red peppers, cored/seeded
1 cucumber, peeled
1/2 red onion
1/2 yellow onion
5 cloves of garlic
1/2 lime, juiced
1/4 cup Extra Virgin Olive Oil
3 tbsp balsamic vinegar
2 tbsp Worcestershire sauce (my favorite one)
salt & pepper
fresh basil, chiffonade
2 avocados
5 cups of water

Directions
Combine all ingredients in a Vitamix (or comparable blender) and add 5 cups of water. Blend on high until vegetables are processed but still slightly textured. Pour in bowl and top with fresh avocado and basil chiffonade. Drizzle with basil olive oil.