Serves 4-6
Ingredients:
3 lbs ripe tomatoes, roughly chopped
1 red bell pepper, roughly chopped
½ red onion, roughly chopped
2 cloves garlic, roughly chopped
½ medium english cucumber, roughly chopped
1 tbsp.red wine vinegar
1 tbsp. apple cider vinegar
1 tsp avocado oil
1 lime, juiced
¼ tsp Jennifer fischer spicy salt
1 C Chicken bone broth or veg broth
2 scoops Collagen
¼ tsp Ground black pepper
Optional toppings: Sliced cucumber, sliced tomato, sliced red onion, chopped chives
Instructions:
Wash and chop all vegetables and add in batches to a high speed blender. Blend until you've used up all of your veggies and until the gazpacho is smooth and creamy. Taste, and adjust seasonings as desired. Transfer to the refrigerator to chill until ready to serve.
