A super easy and cooling gazpacho, this recipe was part of my recovery from the Labor Day weekend festivities! Red bell pepper adds the perfect touch of sweet,  the lemon and apple cider vinegar are cleansing and great for digestion, and the cucumber is hydrating. Enjoy!

Ingredients: (makes two servings)

 Gazpacho topped with avocado and basil. 

Gazpacho topped with avocado and basil. 

1 large heirloom tomato (the darker the better) 

1/2 large cucumber, peeling optional (I kept the skin due to high nutrient content!) 

1/2 large red bell pepper 

less than 1/4 cup water (just eye ball it) 

1/4 tsp sea salt

A squeeze of about 1/4 lemon (about 1/2 tsp) 

1/2 tsp unfiltered apple cider vinegar 

1/2 clove garlic, finely grated

1/4 avocado

1 tbsp olive oil


1. Blend all ingredients except olive oil and avocado in a high speed blender. 

2. Add the avocado and drizzle in the olive oil while blending on low. 

3. Top with shredded basil and avocado, or whatever else you might have on hand like radishes, diced carrots, or pumpkin seeds.