Gazpacho 1
10 medium ripe tomatoes
½ cucumber (about 3 inch piece)
½ red bell pepper
2 cloves garlic/onion
2-3 tablespoons extra virgin olive oil
1/8 teaspoon cayenne (optional)
Lime juice
Sea salt to taste
Gazpacho 2
2 large tomatoes, or 1 ½ cups of cherry or other small tomato variety; I used small, round heirloom tomatoes (yum!)
½ large cucumber
1/3 cup basil/cilantro, packed
¼ tsp salt
Juice of half a lime
2 tbsp apple cider vinegar
1/8 large avocado (or a couple of slices)
1/3 cup water
3 tbsp olive oil
Instructions:
Begin by blending all ingredients in a food processor or a high speed blender on high. Next drizzle olive oil in. Adjust water content to make soup as watery or creamy as you like.
Suggested Garnishes:
flaked Dulse or pieces of torn sea-weed
2 tablespoons chopped green onion or chives
chopped parsley
sliced cherry tomatoes
diced cucumbers
diced avocado
1-2 tablespoons ground flax or sesame seeds to be used as bread crumbs (optional)
A drizzle of olive oil. (optional)