With the temperatures soaring and the humidity very high, no one wants to  turn up any type of heat in the kitchen. No worries, you don’t have to! You can still prepare a healthy meal, packed with vitamins, nutrients and anti-oxidants in no time and without any heat!

Just prepare this delicious Gazpacho soup and your taste buds will be very happy. It’s made with all organic, healthy, and full of color vegetables that will also leave you very satisfied. I suggest you allow it to rest in the refrigerator for several hours or overnight to allow all of the flavor to come together beautifully.  And as always, enjoy!

Gazpacho Soup

Ingredients: Serves 4

• ½ Hothouse Cucumber, with peel on
• 1 Red Bell Pepper, cored and seeded
• 1 Orange Bell Pepper, cored and seeded
• ½  red onion
• 2 Plum Tomatoes
• 2 Cloves Garlic, minced
• 1/8 cup White Wine Vinegar
• 1/8 cup Extra Virgin Olive Oil
• 1 ½ cups Tomato Juice
• Salt and Pepper to Season
• 2 tablespoons finely chopped Fresh Parsley
• Several Fresh Basil Leafs, cut  chiffonade (cut into thin long strips)

Preparation:

Roughly chop the cucumber, peppers, red onion and plum tomatoes. Using a food processor, individually place each vegetable in the processor, and chop fine, but DO NOT OVERPROCCESS. You want it to be thick, but not chunky. Place all of the vegetables in a large bowl.

Add the garlic, white wine vinegar, olive oil, tomato juice, parsley. Season the mix with salt and pepper. Mix with a spoon to incorporate all of the vegetables and liquid.

Cover and place in the refrigerator for several hours to allow the flavors to enhance. Serve with the basil leafs.