RECIPE: GAZPACHO
/I was never a big fan of juicing (except R.W. Knudsen tomato juice, which creepily I could drink everyday). Juices often have a high sugar content, and leave out all that good fiber. A better solution for your next cleanse? Souping. Try to make a few batches of homemade soup, and make sure to steer clear of anything cream based (if you aren't the cooking type, Juice Press, The Splendid Spoon and Boulder Soup Works all make great fresh soups). Then stick to soups exclusively for 3-5 days. Or just replace a few meals if you're feeling less aggressive, whatever. It's a great way to lose a few pounds quickly and still get all of your nutrients in.
In honor of these dog days of summer, here's my favorite gazpacho recipe. I developed the recipe a couple of summers ago when I was away from New York and missing Westville's version (it's the best). I called several of their branches to try and beg the recipe--even just a few ingredients to start out--but alas they have some tight-lipped chefs over there. That or my enthusiasm led them to believe I was some weirdo pranking them. And so my own original gazpacho recipe was born...
- 1 32 oz organic tomato juice
- 2 medium to large tomatoes
- 1 small yellow or Vidalia onion
- 1 medium peeled jicama
- 1 mango
- 1/2 yellow or red bell pepper
- 1 large peeled cucumber
- 1/4 cup apple cider vinegar
- 3 tbsp hot sauce
- 1 tbsp olive oil
- 1 tsp Pink Himalayan sea salt
- Cilantro (optional but highly recommended)
Chop veggies to bite size. Combine all ingredients, cover and chill. Add more hot sauce or salt if desired. If too thick, add a bit more vinegar. Serve topped with avocado. Makes 6-8 servings.