August 10, 2017


I love this fresh summer recipe!

When I lived in Spain summer always involved Gazpacho. Here tomatoes are a lot more expensive but it's worth the buy. I make mine with a little Italian spin by adding homemade pesto to it. If you are vegan just add more basil.


Here is how I make it:


4 large heirloom tomatoes

1/2 kirby cucumber

1 medium sized red bell pepper

1 large clove of garlic

1 cup of bail (if you don't use pesto) or a hand full of basil leaves (if you use pesto)

2 tbsp homemade pesto

1 tbsp olive oil

salt to taste

a pinch of pepper when you serve

a spoonfull of almond cheese grated on the top, or your can add some avocado


Blend all the ingredients (exept the pepper) on high until the desired consistency is reached. Then let chill. This is as simple as it gets! So easy, so delicious!

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