Gazpacho

Try one or both of these delicious gazpacho recipes!

Chunky gazpacho
Ingredients
1 green bell pepper, seeded and finely chopped
3-4 Skinned tomatoes, seeded and finely chopped
2 large cucumbers, peeled, seeded and finely chopped
1 large bunch coriander, finely chopped
1 large red onion, finely chopped
3 large garlic cloves, finely chopped
1 Teaspoon Tabasco or 2 Jalapeño Peppers, finely chopped
1 46-Ounce can tomato juice
1/4 Cup olive oil
Juice of 3 Limes (optional)
Celtic Sea salt and pepper to taste
Garnish: Coriander leaves for each shell

Directions
Carefully chopping the vegetables the same small size, then mix in with the tomato juice, oil, optional lime juice, sugar, salt and pepper. Let chill in the fridge overnight to heal. If you are ready to serve, ladle in shells and top each with a coriander leaf.

Spanish pureed salad
Ingredients
6 ripe tomatoes, peeled and chopped
1 Purple Onion, finely chopped
1 Cucumber, peeled, cored, chopped
1 sweet red bell pepper (or green) deseeded and chopped
2 Stalks celery, chopped
1-2 El chopped fresh parsley
2 El chopped fresh chives
1 Clove garlic, chopped
1/4 Cup red red wine vinegar
1/4 Cup olive oil
2 TBSP fresh squeezed lemon juice
Celtic Sea salt and freshly ground pepper to taste
6 or more drops Tabasco sauce to taste
1 Tsp Worcestershire sauce (omit for vegetarian)
4 Cups tomato juice

Directions
Combine all ingredients. Mix gently to desired consistency. Not metal, not reactive storage containers, cover tightly and refrigerate overnight, so mix the flavors.
* 8 Is used.

* Both recipes require 2 teaspoons of sugar. You can a very tiny bit stevia as a sweetener to replace.

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