Fresh Spring Gazpacho (Low Sodium)
Ingredients
- 8 cups low sodium tomato juice (if available)
- 1 15 oz can diced tomatoes, low sodium
- 3 Persian cucumbers (or mini cucumbers, chopped)
- 4 stalks celery, chopped
- 1 green bell pepper, chopped
- 4 green onions, chopped
- 4 –6 fresh jalapeños, chopped
- 1/3 cup fresh flat-leaf parsley and or cilantro
- Juice of 1/2 lime
- Pinch of crushed red pepper flakes, if desired
- Salt and pepper to taste
Instructions
- Add all ingredients to a blender and blend until smooth.
- Pour into pint jars for easy grab-and-go and ideal storage.
Notes
Optional for Serving:
- Add finly chopped cucumber, tomato, celery or bell pepper for texture right before serving.
- Pinch of crushed peppers, parsley or cilantro for garnish.
- It’s one of those recipes that fits easily into your week!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
