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!)
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.