Wednesday, November 9, 2011

South of the Border Gazpacho

From Kristi's Kitchen
Featured on Beyond Organic's Facebook page this week


3 c. spring mix
1/2 bunch cilantro
5 yellow mini sweet peppers
5 red or orange mini sweet peppers
1 large handful grape or cherry tomatoes
1/2 large avocado
2 garlic cloves
Juice of 1 lime
2 cups filtered water
1 1/4 tsp. sea salt

Garnish/Add ins:
Radish, thinly julienned
Jalapeno, thinly sliced or diced
Cucumber, diced
Cilantro leaves


-Place all ingredients into a blender and blend until smooth
-Refrigerate for at least 30 minutes or until nice and chilled
-Garnish with the garnishes of your preference and enjoy

Makes about 2 quarts 

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