Strawberry Cucumber Gazpacho

Strawberry Cucumber Gazpacho

15 minutes, 4 servings, 142 calories per serving, gluten-free, vegan, raw

Ingredients

  • 2 cups fresh green peppers, chopped
  • 1 ripe avocado
  • 3 garlic cloves
  • 1 cup peeled cucumbers, chopped
  • 1 large tomato
  • ¾ cup fresh strawberries, diced
  • 1 scallion
  • ¼ cup red onion
  • 2 teaspoons organic vegetable broth powder
  • 1 tablespoon cold press olive oil
  • ½ teaspoon Himalayan pink salt
  • 1 cup filtered water
  • Cayenne pepper

Directions

  1. Wash all the fruits and vegetables and chop them into medium sized pieces.
  2. Use a blender like Vitamix (or another good high speed blender) and blend all the ingredients together for 1 minute on high speed.
  3. Pour the Gazpacho into bowls and serve with a small amount of olive oil on top and extra diced strawberries.
  4. You can keep for 24 hours in the fridge.