Summer Garden Gazpacho - HNTD

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Red Onion

  Whole Foods Market

  ¼ medium raw or 28g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Yellow peppers

  Sweet, raw

  ½ pepper, large or 93g

• Garlic

  Raw

  1 clove or 3g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Rice wine vinegar

  3 tbsp or 45g

• Healthy Hot Sauce - HNTD

  Dr Gregor's Recipe

  1 teaspoon or 5g

• Vegetable juice cocktail, low sodium, canned

  2 ½ cup or 635g

• Parsley

  Raw

  4 tbsp or 15g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Savory Spice Blend - HNTD

  Salt-free spice blend

  1 teaspoon or 5g

• White beans

  Mature seeds, cooked, boiled, without salt

  1 ½ cup or 269g

• Blended Peeled Lemon

  Dr Gregor's HNTD

  1 teaspoon or 5g

Directions

1. In a blender or food processor, combine the tomatoes, red bell pepper, and onion and process until smooth.
2. Pour tomato mixture into a large bowl and stir in the cucumber, yellow bell pepper, garlic, jalapeno, and scallion.
3. Add the vinegar, healthy hot sauce, and the vegetable juice blend to the bowl. Stir in 2 tbsp of the parsley, the turmeric, and savor spice blend. Adjust seasoning and add beans, if using.
4. Cover and refrigerate at least 2 hours to chill and allow flavors to develop. Just before serving, stir in the lemon to brighten the flavors. Serve chilled and garnish with remaining parsley.

Similar Foods

• Ina Garten's Gazpacho