Gazpacho
If you’ve been eating a few too many rich foods lately, here’s a refreshing cold soup that might be just what you need. This recipe is from the cookbook, “The Hippocrates Diet and Health Program” by Ann Wigmore.
Ingredients
photo: Wikimedia, Boca Dorada
- 2 medium tomatoes, cubed (about 2 cups)
- 1 C. alfalfa sprouts
- 1/2 lemon, juiced
- 1/2 avocado
- 1 celery stalk
- 1 scallion
- 1 pinch basil (fresh or dried)
- 1 pinch oregano (fresh or dried)
- 1 tsp. tamari
- 1 dash cayenne (optional)
Place ingredients in a blender and blend at low speed for 1 minute. Soup should retain a slightly chunky texture.
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