Chef Lindsay K’s Blender Gazpacho Recipe

Sometimes I need a little extra help getting the recommended number of veggies into my diet. Around this time of year, I feel that happens more often, so during the beginning of the week I make sure to make up a batch of my spicy veggie blender gazpacho. I tried calling it a smoothie, but that brings to mind a sweet and fruity drink, which this blender juice decidedly is not. A cross between a drinkable gazpacho and a fresh V8, this vegetable juice packs a punch. Canned organic tomatoes contain lycopene and give the juice a rich, tomato base. Cucumber, celery, and herbs add freshness, while hot sauce and apple cider vinegar add zip. Blending the vegetable instead of juicing leaves all the beneficial fiber intact.

Feel free to switch out the avocado for a few tablespoons of organic extra virgin olive oil, but don’t skip out on the fat altogether, it helps with vitamin absorption. 

Sippable Blender Gazpacho
Makes about 5 10 oz servings

Ingredients:
One 15 oz can organic diced tomatoes 
2 Persian cucumbers, coarsely chopped 
2 stalks celery, coarsely chopped
1 red bell pepper, seeds removed and coarsely chopped
2 cloves garlic, smashed
2 large handfuls baby spinach or chopped kale
1 handful parsley or cilantro
1 medium ripe hass avocado, flesh removed
¼ cup Bragg’s apple cider vinegar
Hot sauce such as tabasco, to taste
About 2 cups filtered water 
Sea salt, to taste

Instructions:
Add all veggies, apple cider vin, hot sauce and water to a high-powered blender. Blend until almost completely smooth. Season with salt and more hot sauce if desired. Pour into 16 oz mason jars about ¾ of the way full. Refrigerate and drink with a straw.