Tomato Basil Gazpacho
By Debbie Adler
Yields 4 cups
Must Have
ΒΌ cup water
1 cup basil leaves
juice from 1 small lime
2 tablespoons hemp seeds
1 tablespoon tomato paste
3heirloom tomatoes, seeded and chopped, set aside ΒΌ cup for garnish
Β½ medium red onion, diced, set aside ΒΌ cup for garnish
1 large red bell pepper, seeded and diced, ΒΌ cup set aside for garnish
1 cucumber, seeded and diced, set aside ΒΌ cup for garnish
1 small red chili pepper seeded, chopped
2 cloves garlic, minced
grind of freshly ground pepper
Must Do
1) Add the water, basil, lime juice, tomato paste, tomatoes, onion, bell pepper, cucumber, chili pepper and garlic to a high-speed blender.
2) Blend until the consistency is smooth.
3) Refrigerate for 2 hours or overnight.
Serving size: 1 cup CALORIES 70; TOTAL FAT 2.5g; PROTEIN 3.3g; CHOLESTEROL 0.0g; SODIUM 30mg; FIBER 3.5g; SUGARS 1.0g; TOTAL CARBOHYDRATE 10.0g