Gazpacho
On a hot day, Gazpacho is a great, healthy starter course or main meal. The original recipe is from the Four Seasons Hualalai Resident’s Beach House restaurant, modified by Hec Delgado to remove processed sugar.
Ingredients
Soup purée
- 8 cups organic tomato juice
- 1 medium red onion
- ½ jalapeño with seeds
- 2 red bell peppers seeded
- 3 cucumbers – inner parts (save outer parts, see below)
- 8 tomatoes
- ½ cup Organicville ketchup made with Agave Nectar
- ½ cup red wine vinegar
- sat and pepper to taste
Soup hearty elements
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 tomatoes diced
- 2 cucumber outer portion only from above
- ½ medium red onion
Instructions
- Blend above ingredients into a puree soup then dice and add the following into the purée
- Then add the hearty elements listed above.
- Chill for 2 hours
- Add pepper to taste
- After ladling into bowls, add approximately 1/4 chopped avocado and a tbsp. of pine nuts