Kimberly Holland Kimberly Holland
June 17, 2015

Today is National Eat Your Veggies Day. Truthfully, every day should honor eating your veggies, but if we need to set aside one day to honor the healthy task we've all been assigned each day, then so be it.

This recipe for Bell Pepper Gazpacho is from Daily Greens: 4-Day Cleanse, a cookbook written by Shauna Martin with a foreword written by Big Bang Theory star Mayim Bialik. Most gazpacho recipes are tomato based, but seeing as I'm not a fan of the ol' fruit disguised as a vegetable, I think this one will be much more pleasing to my palate.

"One of my favorite summer treats is freshly made raw gazpacho. I love grabbing all the ingredients from a summer farmers market and blending up a big batch to enjoy over the course of several days," Martin says. "It hardly takes any time to prepare, and it’s even better the next day – stored in an airtight container in the refrigerator overnight."

Bell Pepper Gazpacho1 yellow bellow pepperHandful of basil (6 to 7 leaves)½ jalapeño, seeded1 cucumber, peeled and cut into large chunks1 white (sweet) onion, cut into quarters2 garlic cloves1 cup water2 tbsp extra-virgin olive oil2 tbsp white vinegar4 to 5 ripe tomatoes, cut in halves or quartersSea salt and pepper, to taste 

Directions:1.       Combine all ingredients except tomatoes in a high-speed blender or Vitamix and blend on chopped setting.

2.       Add tomatoes and pulse until desired consistency.

3.       Season with salt and pepper.

*This recipe has not been tested by the Cooking Light Test Kitchen or analyzed to see if it meets our nutrition standards.

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