Gazpacho

Gazpacho
From Mimi Kirk's Live Raw

You can also make this juice in your blender by adding water to the mixture.

Tips: Serve with a side bowl of chopped tomatoes, cucumber,red onion, avocado, and red chili peppers for guests to add more chunks or spice to their soup.

3 cups ripe red tomatoes, seeded and diced (heirloom whenever possible)
1/2 cup celery, diced
1 avocado, diced
2 cups cucumber, diced
2 cups red bell pepper, diced
1 red onion, diced
1/4 cup basil, chopped
1 teaspoon garlic, minced
1 teaspoon cumin
Pinch of cayenne, if you like it spicy
Salt and pepper to taste
1 tablespoon juice from a lemon or lime
1 teaspoon apple cider vinegar
2 cups of veggie juice--made by juicing a combination
of any vegetables you have on hand including celery,
carrots, broccoli, tomato, leek, cilantro, spinach, and
red bell pepper.

Mix together diced tomato, celery, avocado, cucumber, red pepper, and onion. Divide the mixture in half, placing 1/2 into your blender along with the garlic, cumin, cayenne, salt and pepper, lemon juice, and vinegar. Blend until smooth. Add vegetable juice to the blender and blend until incorporated.

Taste for seasonings and adjust to your liking. Pour the mixture into the bowl of diced vegetables and store covered in the refrigerator. Let sit overnight, or at least 3-4 hours if you just can't wait.

Spice it up a bit with jalapeño or dried red chili flakes. You can serve in shot glasses with a wedge of lime for a dinner starter; or for a lunch portion, ladle into large colorful bowls and garnish with cilantro leaves and a thin wedge of lime.

Serves 4 to 8.