My first Gazpacho.

Heirloomed

Tomato Gazpacho makes my lips soft:
3 tomatoes
1.5 cups light coconut milk
1 clove garlic
1/4 cup olive oil
1 tbsp sea salt
1/4 cups chives and parsley
Curry
Paprika
Cayenne Pepper
1 tbsp Agave Nectar

Blend for 2 minutes, gradually adding olive oil.  Season and drizzle olive oil to garnish.

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