Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Carrot Gazpacho

2 cups tomato, diced

1 avocado

1 cup cucumber, peeled and chopped

1 carrot, peeled and sliced

1 tbsp extra virgin olive oil

1 clove garlic, minced

juice from 1/2 lemon

pinch of sea salt

Place all ingredients in a high speed blender or food processor, and blend until well mixed. Chill for 30 minutes.
 

Enjoy this cold soup with raw crackers or croutons.

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