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Classic Gazpacho Soup With Avocado Salsa Recipe


2 1/4 pounds (1 kg) tomatoes
1 cucumber
1 red pepper, seeded and chopped
2 garlic cloves, chopped
Juice of 1 lemon and 1 lime
2 tablespoons of extra virgin olive oil
Sea salt and ground black pepper (optional)
1 ripe avocado
1/4 red onion


Peel cucumber, then cut it in half lengthwise and scoop out the seeds with a table or teaspoon. Chop remaining cucumber flesh into small, bite-size pieces.

Put tomatoes, cucumber (save 2-3 tablespoons of cucumber for avocado salsa), garlic, red pepper, olive oil, and about 75% of lemon and lime juice into a food processor and "pulse" blend until well combined but still chunky. Add 1-2 cups of water before or during blending until gazpacho reaches desired consistency. Add sea salt and black pepper, to taste. Keep in refrigerator until ready to serve.

Just before serving, cut avocado in half, remove pit, scoop flesh out, and chop into small pieces. Combine avocado pieces with remaining cucumber pieces, chopped red onion, and remaining lemon and lime juice. Mix gently with a spoon to coat avocado with citrus juices to prevent browning.

To serve, ladle soup into bowls and top with avocado salsa.

Optional: add a few croutons for an occasional crunch.

Enjoy this classic gazpacho soup with avocado salsa.

Please note: As long as you don't use salt, this recipe is suitable for the Full Body Cleanse program.


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