It is SO hot here. Perfect weather for gazpacho.
4 small tomatoes, or 2 large tomatoes
1 small zucchini (or ½ regular sized zucchini)
1 red, yellow, or orange bell pepper
2 tbsp red onion
2 garlic cloves
1 small handful basil
3 tbsp fresh mint
½ tsp cayenne pepper (to taste, it’s spicy!)
2 packets stevia
Juice of ½ lemon
Juice of ½ lime
1 tbsp combined lemon/lime zest
Blend all ingredients together and enjoy! It’s important to note here that gazpacho is traditionally served pretty chunky, so unlike most raw soups, you don’t need a fancy and very expensive blender to make this soup perfectly. You could even use a food processer to make this, I would think (although I’ve never tried it).