Gazpacho (Whole30)


  • 1 tbsp. garlic, minced (less if you don't like it as garlicy)
  • 1/2 red onion, chopped
  • 1 celery stalk, chopped
  • 1 large cucumber, chopped
  • 1 zucchini, chopped
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 3 fresh basil leaves
  • Dash of salt and pepper, to taste
  • 1 (29 oz.) can low-sodium tomato sauce
Combine all ingredients in a food processor and pulse until you get a slightly smooth texture with small chunks scattered throughout (or whatever texture you like your gazpacho). You might need to do this in batches depending on the size of your food processor. Transfer to an airtight container. Chill for 2 hours and serve. 

by The Savvy Kitchen