Grilled Corn Gazpacho


1 1/2 – bell peppers (red (orange or yellow) with the core removed)

4 – ripe plum tomatoes

3 – gloves of garlic

1/2 – 1 – Red Onion

4 cups – tomato juice

1/4 cup – white wine vinegar

1/4 cup – olive oil

1 teaspoon – salt (more or less to taste)

1 teaspoon – pepper (more or less to taste)

2 – cobs corn grilled

1 – avocado sliced



grilled chicken


1. One by one, place each vegetable in a blender or Cuisinart and blend until diced but not completely turned to liquid. After you chop each veggie, place it in a bowl. Add all vegetables together in bowl.

2. Then pour in liquids—tomato juice, vinegar and olive oil. Add salt and pepper and stir together. If you have time, place in the fridge to chill for at least an hour.

3. Before eating, top with pieces of grilled corn, sliced avocado and cilantro.

4. For extra protein top with grilled chicken chopped into bite-sized pieces.