Naturopathic Cancer Treatment Provider for over 25 years
SERVES 4 TO 6
Ingredients:
1/3 cup sweet onion, chopped
1 small clove garlic, coarsely chopped
3 cups quartered tomatoes (about 3 to 5 tomatoes)
1 large cucumber—peeled, seeded and chopped (about 1½ cups)
1 red or green bell pepper, seeded and chopped
5 to 10 basil leaves (optional)
1 tablespoon apple cider vinegar
1¼ teaspoons salt
½ teaspoon freshly ground pepper, plus more for seasoning
Pinch cayenne, plus more for serving (optional)
1 tablespoon extra-virgin olive oil
Optional for serving:
Hot sauce
1 large avocado—halved, pitted, peeled and sliced
1 cup fresh or canned crabmeat, drained
Toasted crusty bread
Instructions:
1 In a food processor, pulse the onion and garlic until minced. Add the tomatoes, cucumber, bell pepper, basil leaves (if using), vinegar, salt, ½ teaspoon pepper and the cayenne. Pulse about 30 times, until you achieve a chunky soup consistency. Add the olive oil and pulse a few more times to mix it through.
2 Transfer the soup to a container, cover and chill for several hours or overnight to allow the garlic and onion to mellow out and the flavors to mingle.
3 To serve, ladle the gazpacho into cups or bowls. If you like a little more heat, add another pinch of cayenne or a dash of hot sauce. If desired, garnish with the avocado and/or crab and add a few pieces of toasted bread to the cold soup.
