Ingredients

3 large organic locally grown heirloom tomatoes, cut into large chunks > can use 5+ organic salad tomatoes (juicy ones!) if heirloom are un-available
8 stems of organic italian parsley > can use cilantro, remove leaves from stems
3 large cloves of organic garlic, use more or less depending on spice tolerance
¼ medium organic onion (optional - again, use or not depending on heat tolerance), cut into large chunks
¼ organic green chili pepper, use more or less depending on spice tolerance
¼ cup organic olive oil > the better the quality, the better the flavor it brings out!, pour with great love
dash raw red wine vinegar (organic if possible), can substitute with balsamic if preferred yet this is not a raw product
¼ cup organic lemon, kissed by the sun!
1 tablespoon organic raw honey , (make it a heaping!) this tempers the hot spices gracefully :)
½ teaspoon celtic sea salt, magnesium baby!
½ tablespoon organic ginger, grated or cut into small pieces
1 large organic yellow (or red) bell pepper, can use (2) small ones if needed. remember the more colors used, the better utilization of rainbow foods to make for a healthy/happy delicious meal!
2 large organic avacados, diced into medium size chunks

Recipe Directions

put all ingredients excluding the bell pepper(s) and avacados into vitamix and blend until chunky smooth. then add the bell pepper(s) and blend until chunky smooth bell pepper pieces are well mixed.

put diced chunks of avacado into bowl and pour soup mixture over until acheived desired amount. garnish with leaves of parsley or cilantro (whichever used).

this picture shows a batch of gazpacho using yellow/red heirloom tomatoes which gives it a lighter color. the brighter (red) the tomatoes, the brighter (darker) the soup looks. my point, it reflects the colors used so create with joy!

my favorite dish these days…especially using fresh organic heirloom tomatoes that are rich in flavor and mixed color grown locally here in the pacific north west…yum!

Deedee's Thoughts

By deedee

a rainbow foods of red, yellow, orange, green etc. that meld the senses with pure edible bliss!

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Comments

Top voted

deedee

Oct 18, 2009

14 votes
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yeah!!! om shanti!

TureHawk

May 26, 2010

12 votes
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Excellent!! but I added more garlic and a jalapeño; now i am, unfortunately, breathing fire...but i'm warm! :)

Roxy

May 22, 2010

8 votes
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I've just made this and it is soooo awesome! So filling and so tasty. I've eaten half of it and hope the other half keeps in the fridge for tomorrow.

All

TureHawk

May 26, 2010

12 votes
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Excellent!! but I added more garlic and a jalapeño; now i am, unfortunately, breathing fire...but i'm warm! :)

Top Voted

Roxy

May 22, 2010

8 votes
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I've just made this and it is soooo awesome! So filling and so tasty. I've eaten half of it and hope the other half keeps in the fridge for tomorrow.

Top Voted

dodile

Dec 21, 2009

2 votes
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This is soo delish!! I didn't need avocado (nor chili pepper) since I added jalapeno infused olive oil. I had huge juicy golden/orange heirloom tomato so the soup was so creamy (and chunky)! Thanks for the recipe!

deedee

Oct 18, 2009

14 votes
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yeah!!! om shanti!

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