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  • Home
  • Blog
  • About
    • Your Nutritionist
    • ImperfectlyVegan >
      • Individual
      • Communal
      • Environmental
  • EVENTS
    • Retreats >
      • Unity MM&M >
        • Retreat Menu >
          • Coconut Flax Muffins
          • Banana Almond Meal Muffins
          • Bliss Balls
          • Wild Blueberry & Lavender Lemonade
          • Gazpacho Soup
          • Lentil and Walnut Salad
          • Mediterranean Quinoa Salad
          • Green Goddess Salad
          • Chia Seed Pudding
      • Sample Retreat Menu
    • Imperfectly Vegan Getaways
    • Speaking Events
  • MARKETPLACE
    • BOOKS >
      • The Sacred Art of Eating
      • Imperfectly Vegan: Halloween Style
    • Online Courses
    • JuicePlus+
    • TowerGarden
    • DoTerra Essential Oils
  • Contact
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YOUR CART

Gazpacho Soup

Picture
Ingredients: 
6 ripe tomatoes (about 3 pounds), peeled and chopped
1 red onion, finely chopped
1 cucumber, peeled, seeded and chopped
1 red or green bell pepper, chopped
2 ribs celery, chopped
1 to 2 Tablespoons fresh parsley, chopped 
2 Tablespoons fresh chives, chopped
1 clove garlic, minced
2 cups tomato juice or 1 - 15 ounce can crushed tomatoes
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 Tablespoon freshly squeezed lemon juice

Seasonings
1 teaspoon Worcestershire sauce* (not 100% vegan)
2 teaspoons sugar, or more to taste

Sea salt, to taste
Freshly ground pepper, to taste
6 drops Tabasco sauce, or more to taste


Directions 
1. Place all ingredients in a large bowl. Use an immersion blender or cuisinart to blend in batches, to desired smoothness. (For an extra easy preparation, forego chopping the veggies individually and simply put them into a cuisinart in batches and blend to desired texture. Combine batches.)
2. Season according to taste. 
3. 
​Place in a non-reactive container to store. Glass works well. 
4. Chill several hours or overnight to allow the flavors to blend.


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A sustainable lifestyle for ourselves and the planet.