Gazpacho

4 servings

  • 8 medium tomatoes, diced

  • 1 small red onion, diced

  • 4 garlic cloves

  • 1/2 teaspoon Celtic sea salt

  • 1 cucumber, diced

  • 1 orange bell pepper, diced

  • 1 stalk celery, diced

  • 1 tablespoon fresh chopped parsley, basil, and cilantro

  • 1 jalapeño, diced (optional)

  • 1 tablespoon Olive oil

-Blend tomatoes. onion, garlic, and salt in a blender until smooth. Add the rest of the ingredients. 

- Let rest in an airtight container in the fridge for a couple of hours before serving. 

Soups and StewsPetra MercierComment