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Garden Gazpacho Recipe


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     Garden Gazpacho

Category   Salads - Soups - Sidedishes
Sub Category   Raw
Servings   4
Preptime   10 Min.

3 medium tomatoes (roughly chopped about 3 c)
1 bell pepper (roughly chopped)
1 cucumber (peeled and roughly chopped)
1/2 c diced onion
1 garlic clove minced
1 TBL flaxseed oil
1 tsp sea salt
1 tsp black pepper
1 avocado diced (optional for garnish)

Place the tomatoes, bell pepper, cucumber, onion, garlic, flaxseed oil, salt, and pepper in a food processor and pulse chop until blended to a chunky soup consistency.
For the best flavor, chill the soup for at least 4 hours before serving. Garnish each bowl with a handful of diced avocado, if desired.
Store in a tightly sealed container in the refrigerator for up to 4 days.

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