Ingredients:
5 large ripe tomatoes
2 red bell peppers
1 large avocado
3 stalks celery
2 cloves garlic
¼ jalapeno pepper
2 dates (with seeds removed)
¼ cup lemon juice
¼ cup dried tomatoes
1 bunch of fresh basil
½ teaspoon sea salt
Instructions: Roughly cut up the tomatoes and place them into the blender. Add one of the red bell peppers, two stalks of celery, the two cloves of garlic, the jalapeno pepper, the dates, the lemon juices, the sun dried tomatoes, basil, and sea salt into the blender. Next, cut the avocado in half and scoop one of the halves into the blender with the other ingredients. Blend thoroughly. Pour the gazpacho liquid into a large bowl. Chop the remaining two stalks of celery, the avocado, and the red bell pepper into small chunks and mix the chopped veggies into the gazpacho. Decorate with basil before serving.
Recipe details
| Author: | Victoria Boutenko |
| Posted: | 29 July 2014 |
| Yields: | 6 servings |
| Copyrights: | Raw Family Publishing |
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