Paleo Gazpacho w/Eggs and Avocado

Heirloom Tomato Gazpacho with Hardboiled Eggs and Avocado

So what were the exact measurements? For one, I didn’t measure exactly and, for two, it’s more fun to come up with your own. There’s a lot of leeway when you’re dealing with fresh vegetables and herbs, so don’t stress too much over the amounts. I’ll give you approximates, though:

2 1/2 cups chopped tomatoes (pick extra juicy ones)
1 cup chopped bell pepper
1 cup chopped seedless cucumber
1/4 cup chopped parsley
1/2 cup olive oil
2 tablespoons fresh oregano
4 tablespoons cilantro
5 cloves garlic
1/2 large red onion
2 hard boiled eggs
Juice from half a lemon
Salt to taste
Pepper to taste
Balsamic vinegar to taste
Hot sauce to taste

Just throw it all in a food processor or a blender (or even a big mortar and pestle, like how they used to do it) and blend. Add the olive oil, salt, pepper, vinegar, and hot sauce as it’s blending, making sure to stop it every once in awhile to taste. Once you’re done, let it chill for a few hours before serving. If you wait a few days, the flavors deepen and your gazpacho can even improve. I like it fresh myself, but most people prefer it after a few days in the fridge. Your choice. I like my gazpacho either solo or with a few slices of avocado and some seared scallops. Again, your choice.

Read more: http://www.marksdailyapple.com/heirloom-tomato-gazpacho-with-hardboiled-eggs-and-avocado/#ixzz2XRYO9ROn