Welcome wellness right now with

Mii Amo, Sedona’s
Tomato Gazpacho Recipe

Think of this refreshing soup as liquid salsa — plenty of garden-fresh flavors in a bowl. Depending upon the acid content of the tomatoes, you may need to add an extra teaspoon or two of vinegar at the end to perk up the taste. 

7 cups coarsely chopped tomatoes (about 10 medium tomatoes, seeded)
2 cups coarsely chopped English (hothouse) cucumber, peeled
1 cup coarsely chopped red onion
1 cup coarsely chopped red bell pepper
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
6 fresh basil leaves, torn in half
2 tablespoons red wine vinegar
2 tablespoons white balsamic vinegar, or as needed
1 tablespoon fresh oregano
1 teaspoon minced garlic
1 teaspoon extra-virgin olive oil
Salt
Freshly ground pepper

Working in batches as needed, combine the tomatoes, cucumber, onion, bell pepper, cilantro, basil, both vinegars, oregano, garlic, and oil in a blender or food processor. Process, pulsing the machine on and off, until the vegetables are finely chopped and have released their juices. Pour the mixture into a large bowl and season to taste with salt and pepper. If needed, add more white balsamic vinegar to balance the flavors. Cover and refrigerate for at least 2 hours or overnight to blend flavors. Serve chilled.

82 cal / 2 gm fat / 4 gm prot / 16 gm carb