Garden Gazpacho Fall Soup

With a Fall breeze in the air and the garden in full bloom, this is a staple soup our family enjoys at least once a week...straight from our organic garden. The jalepeno in it is great to keep the internal furnace circulation nice and warm. Enjoy!

Garden Gazpacho Fall Soup

1 cucumber
1 bell pepper (red)
1 slice jalepeno
6 ripe tomatoes
1 Handful of small golden tomatoes
3 stalks celery
2 large collard green leaf
1 lemon juiced
1 tsp. Cumin
2 Tbsp. real salt
½ tsp. garlic powder
1/2 cup org extra virgin olive oil

Blend in vita mix or blender with a handful of ice for a cooling soup or blend on high for 3min. For a warmed raw soup!

We serve it with some purple rice, quinoa or with teff tortillas and lots of avocado.

Sat Nam, Ashley