Foodie Friday: Supa-Chunk Gazpacho!

Earlier this week, @ljenator posted a super simple gazpacho recipe on her blog, so I decided to give it a try. However, I made a few modifications because the best recipes are the ones you make your own.

Now the idea of gazpacho was a little intimidating, because honestly, I’m not terribly fond of tomatoes. Also, it’s gazpacho. However, I was intrigued by how simple the recipe and instructions seemed. Lo and behold, it really is as simple as it sounds, so let’s dig in, shall we?

Ingredients

The Base:
-6 Fresh Tomatoes (Washed)
-1 Clove Garlic (Peeled)
-4 Sprigs Cilantro (Washed)
-1/4 Cup Apple Cider Vinegar
-1/2 Cup Water
-Juice of 1/2 a Lemon
-2 Tsp. Worcestershire Sauce
-2 Tsp. Olive Oil

The “Meat”
-1 Cucumber (Washed, Seeded & Chopped)
-2 Stalks of Celery (Washed & Chopped)
-1 Yellow* Bell Pepper (Washed, Seeded & Chopped)
-1 Cob of Corn, Kernels Cut Off

*Yellow, Orange, Green, Red- the color doesn’t matter, to be honest. It’s whatever you enjoy, so pick your favorite pepper!

The Instructions

1. Throw all of the base ingredients into the blender. Blend to the consistency of your liking.

2. Mix all of the meat ingredients in a separate bowl.

3. Pour the now blended base over the meat and stir.

4. If you want to chill it, chill it, but you really don’t HAVE to. Like Lisa, I’m impatient and when I make something after I get home from work, I want to eat it 10 minutes ago.

AND VOILA!!! You’re done. Seriously, it’s stupid easy and SUPER delicious. What’s really awesome about this is it’s a really gentle introduction to adding more raw foods to your diet, PLUS it’s really easy to make your own. I sliced up some avocado and added a little to mine because it’s just that good. Also, feel free to add salt, pepper, or your hot sauce of choice to taste – hell, feel free to add or omit whatever you like. Just make sure to tell me all about your creations!