Rhonda's Gazpacho Soup

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By Hallelujah DietDec 11, 2014

Ingredients

3 cups vine ripe tomatoes (diced)
½ cup distilled water
2 cups cucumbers (peeled and diced)
2 celery ribs (diced fine)
½ red bell pepper (seeded and diced)
3 green onions (sliced fine)
2 tablespoons Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
1 tablespoon All Purpose Seasoning
½ teaspoon Celtic or Himalayan salt (or to taste)
Add 2 garlic cloves (minced)
For a sweeter soup, add 4 Medjool dates (soaked one hour and drained) to Step One.

Directions

1. Place water and half of the tomatoes in a Vita-Mix or other powerful blender or food processor with an "S" blade and puree.
2. Pour into a bowl and add remaining tomatoes and other ingredients and mix well. Cover and chill.
3. Serve chilled, garnished with minced parsley or chives. ENJOY!