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Gazpacho Superior

       

Our take on Gazpacho is a (not surprisingly!) upleveled, hippy inspired affair. Taking our cue from our favorite gluten free, plant based restaurant in the neighborhood, Gingersnap’s Organic, we’ve swapped in ingredients that turn a more traditional gazpacho into a refreshing, healthy and delicious soup. And with tomatoes in all their glory right now, you should head to the farmer’s market this weekend and make a big batch to keep on hand. Perfect for breakfast, lunch or dinner, this is one recipe we’ll be sad to see go at the end of the season.

Ingredients

5 TOMATOES, MEDIUM TO LARGE

1 LARGE CUCUMBER

1 SHALLOT

3 T NUTRITIONAL YEAST

1 SUNDRIED TOMATO, OR TO TASTE

1/2 TSP CHILE DE ARBOL

1/2 TSP SMOKY CHILE FLAKES, CHIPOTLE WORKS WELL

1 TSP PIMENTON FLAKES

1 T FERMENT BRINE OR 1 TSP APPLE CIDER VINEGAR

1 T OLIVE OIL, SOME TO GARNISH

1 TSP PINK MOUNTAIN SALT

Cut all vegetables and add to your blender. Add remaining ingredients and blend for a minute. We like it on the creamy side, so keep blending until desired consistency. Pour in your favorite bowl and top with Olive Oil and Pink Mountain Salt. You might want to add an ice cube if you like it a little chilled.

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