I found this recipe from The Eat-Clean Diet Recharged by Tosca Reno, I have so many of her books and I love them all! They offer such great advice on how to lead a healthier lifestyle.  She is such an inspiration and I love how she incorporates exercise and diet tips that will help you to make better decisions and lead a healthy active lifestyle.  If you have never checked out her books I highly recommend that you do!  She has many different recipes that go along with her healthy eating principles for all different diet types which I love.  She gives suggestions for vegans, vegetarians, and people who eat meat so its great for every one of all ages!

This is a recipe for gazpacho, I have never had this cold tomato soup before but like I said in my previous post I have been obsessing over tomatoes lately and had a bunch left over from the week so I decided to try this recipe out.  It is super simple and you only need a blender or food processor to make it!  You just throw all of the ingredients into the blender and blend away until you have a consistency that you like!  I decided to top my soup with half an avocado, balsamic, salt, and pepper.  It was pretty good although next time I think I would make it a bit chunkier.  Overall it is pretty tasty and is so low in calories only 109 per cup serving, so this would make a great appetizer or snack.

Recipe

 4 lbs Ripe Tomatoes

1/4 c Extra Virgin Olive Oil

1/4 c Rice Wine Vinegar

1 c Juiced cucumbers

2 Cloves garlic

1 Orange or Red Pepper

1 T Sea Salt

1/2 c Fresh Basil

Ground Pepper to taste

*I only had about 2.5lbs of tomatoes so instead of juicing the cucumber I just cut it into chunks and threw it in whole, and I also skipped the rice wine vinegar and substituted balsamic when I served the soup.

xo Meg