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It’s hot.

Sometimes you just need a break from the heat of the stove and even the heat of the grill.

Cool as a cucumber ~ hot as a tomato.

(Or, in our house, sometimes you’re just too hot, you couldn’t even imagine eating a tomato!)

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Chunky Summer Gazpacho

1 large cucumber, peeled, seeded, and chunked into bite-sized pieces
1/2 large orange bell pepper, chopped uniformly in size to match the cucumber and other veggies
1/2 large yellow bell pepper, chopped to match the size of the other veggies
1 handful of baby heirloom tomatoes, halved
1/4 cup fresh chives, minced
1 32oz. jar of R.W. Knudsen Organic Very Veggie juice
1 Tbs. balsamic vinegar
1 Tbs. extra virgin olive oil
1 tsp. excellent sea salt
1/2 tsp. fresh ground pepper
1/4 – 1/2 tsp. crushed red pepper flakes
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
1 large avocado, peeled, and chunked

Combine the cucumber, peppers, tomatoes, and chives with the veggie juice.  Add the vinegar, oil, salt, pepper, and red pepper flakes into a large bowl.  Chill for 4-6 hours.

Just before serving, divide into 2-3 bowls and top with fresh herbs and avocado.

Slup and savor.

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**Best served with a thick slab of Grain Free “Almost” Sourdough and plenty of Kerrygold!

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