Gazpacho Recipe

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My client Brendan gave me his little trick to clean eating in the summer: Gazpacho. Great ideas lead to great bods.  Show us the way, Brendan!

Nothing beats gazpacho—a traditional summer soup from the Andalucia region of Spain—on a hot summer day.  Not only is it delicious, but

it’s super healthy, too!  Now, this isn’t a totally “authentic” version.  The real deal calls for day-old bread, but this is a great low-carb alternative.  For a thicker, chunkier gazpacho, coarsely chop up the veggies in a food processor as directed in the recipe.  If you prefer a creamy, more soupy version, throw it all together in a blender.

I will sometimes double all the ingredients and make a HUGE bowl that I can share with tons of friends.  Just remember: the more it sits in the refrigerator, the better it tastes!

1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced 23 ounces tomato juice (3 cups) 1/4 cup white wine vinegar 1/4 cup olive oil 1/2 tablespoon kosher salt 1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions. Put each vegetable separately into a food processor and pulse until it is coarsely chopped.

After each vegetable is processed, combine them in a large non-metallic bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving.  Ideally, let it sit overnight before serving.