Have your salad...and drink it too!
Its hot. Its humid. Its summer. I love it! But, what do you eat when its 95 degrees out? I'll tell you...a nice chilled summer soup. Meet my good friend, Gazpacho. The best thing about making Gazpacho is that it is fast, easy and allows you to use the beautiful, fresh summer vegetables, herbs and fruits right from your own your garden -- no sweating involved! Today, John Hellmers (my super talented pal and chef), made me his refreshing Berry Gazpacho. It's packed with vitamins and nutrients and is super light, making it a must make during these hot summer days...and nights!
1 pint raspberries
3 vine ripe tomatoes
1/2 english cucumber
1 red bell pepper
1/2 inch jalapeño pepper (seeded)
1 handful cilantro
1 garlic clove
juice of 1 lemon
juice of 2 limes
1/3 cup olive oil
1 cup water (used to adjust consistency, you won't use it all)
salt to taste
2 teaspoons of paprika or chili powder
Add ingredients to blender, blend, chill overnight to let flavors marry. Serve cold the following day (if you are feeling wild, add a dollop of creme fraiche or sour creme). Smile and enjoy!