Gazpacho is a cold tomato-based soup perfect in the summer time for a satisfying, yet refreshing soup with an acidic taste.

• 5 medium tomatoes
• 1 red onion, minced
• 1 bell pepper, minced
• 1 cucumber, diced
• 1 garlic clove, minced
• 2 tbsp fresh parsley
• 2 tbsp fresh basil
• 2 tbsp fresh cilantro
• 4 cups tomato juice
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar
• 1/4 cup extra virgin olive oil
• seas salt and freshly ground pepper to taste
• sliced lemon and extra fresh parsley for garnishing

1. Place a medium-sized pot of water on the stovetop and bring to a boil.
2. Score an X on the bottom of each tomato and boil for 30 seconds before draining them and putting them in a bowl of cold water, making sure to reserve the hot water.
3. When cool enough to handle, remove the skin from the tomatoes and cut them in cubes.
4. Add all the ingredients to the reserved hot water and adjust the seasoning to taste.
5. Cover and cool in the refrigerator.
6. When cold, serve with slices of fresh lemon and fresh parsley on top.
7. Serve in bowls with a wedge of lemon on the side and some extra grated ginger as a garnish if desired.

recipe and photo – paleoleap.com