Easy Paleo Vegetable Gazpacho

This recipe is a staple in my home.  I make it twice per week and use it for multiple dishes throughout the week.  I love how versatile it is and how easy it is to pair with different proteins to keep from getting tired of the same old veggies.

One of the keys to sticking with a paleo lifestyle is finding veggies that you like to eat and coming up with ways to eat them over and over....and over.  It is especially difficult if you don't like a variety of vegetables, or if you have children that are not particularly veggie eaters.

Gazpacho is the Spanish term for a soup made of raw veggies and served cold.  What I make is more like a thick salsa, but the refreshing tomato base is still there.  Don't be discouraged by the number of ingredients.  It is a simple trip to the produce section of your grocery store.  Once you try it you will see how easy it is to vary the ingredients to make it a staple in your paleo kitchen!

What you'll need:

1 English cucumber, chopped

1 red pepper, chopped

1 yellow pepper, chopped

1 green pepper, chopped

1 small onion, chopped

3 ribs celery, chopped

6 Roma tomatoes, chopped

2 avocados, chopped

1 can diced tomatoes

1 can water

Juice from 1 lemon

2 cloves garlic

1/4 C fresh chopped basil, or 2 T dried

3 T olive oil

Hot sauce to taste

Salt and pepper to taste

A large bowl or plastic container with a lid.

So this is where my geeky gadgets come in.  Cooking clean involves veggies, which involves tons of chopping.  I use my chopper every day to make it easier.  Although I would like to say that I use fancy knives and chop like a pro, I don't and am completely comfortable with taking whatever shortcuts help me provide healthy meals for my family.

My chopper looks like this:

Start by dicing all of the veggies and putting them in a large bowl or container with a lid.

Next, gather your favorite clean, fresh (or dried) herb and chop as finely as you can.  If I am serving this with fajita flavored chicken I use cilantro.  If I am making meatballs I use basil,  If it is going with roasted chicken I use oregano or rosemary.  Mix it up!  Today I am using basil.

Add in the olive oil, water, and lemon juice.  If you are using cilantro you can sub lime juice for the lemon juice.  Sprinkle in salt and pepper.  If you like hot sauce add that too!  My husband loves it with just a couple dashes of hot sauce.  Not enough to make it spicy, but it really blends all the flavors well together.  Fold everything in together until well combined but don't squish the veggies.  Serve immediately or cover and put in the fridge for up to four days.  This is one of those dishes that gets better every day.

Today I topped it with my husband's favorite steak...I call it SWAT man steak.  Enjoy!