1 3/4 lb yellow beefsteak or vine tomatoes, halved
1 cup peeled, seeded and chopped field-grown cucumber
1 cup chopped yellow bell pepper
1/2 cup chopped yellow onion
1/2 cup fresh orange juice
3 tbsp extra-virgin olive oil
2 tbsp white balsamic vinegar or fresh lime juice
2 small cloves garlic
1 jalapeño chile pepper, seeded
Sea salt and fresh ground black pepper, to taste
1 bunch fresh cilantro leaves
1 cup grape seed or sunflower oil
1 avocado, finely chopped
Arrange a mesh sieve over a medium bowl. Squeeze tomatoes over top of strainer, discarding seeds and reserving juice. Chop tomato flesh.
In a blender, combine tomato flesh, cucumber and bell pepper and blend until smooth.
Add reserved tomato juice, onion, orange juice, olive oil, vinegar, garlic and jalapeño and blend until combined. Season with salt and black pepper. Cover and refrigerate for several hours (overnight is best, if possible).
Prepare cilantro oil: To a blender, and cilantro and grape seed oil. Blend until smooth. Garnish each serving of gazpacho with 1 tsp of cilantro oil and avocado.
Zucchini sliced with a spiral maker creates long ribbons shaped like angel hair pasta - toss these noodles with our herbed no-cook marinara sauce to create a low-carb, wheat- and gluten-free pasta dish.