Summer Slimming Soup: OMGazpacho!

Did you know that when you go to an Italian restaurant on a hot summer night and ordera chilled bowl of refreshing tomato Gazpacho you may be getting a hidden does of gluten?Many traditional recipes use a piece of bread to thicken the blend, so if you're sensitive to gluten,be sure to ask next time you eat out at Ricardo's.( A lot of my Rapid Refresh & Reboot members ask about going gluten-free, and it's something we'llbe exploring when we start on July 12th in my 5-week program - are you interested? Still 15 spots open!) Gazpacho means different things to different people - basically it's a cold veggie soupwith some vinegar added to it.This soup really pops the taste buds and adds bright, vibrant color to meals, filling up your sensesand your tummy with a variety of flavors and fiber.Here is my simple, delicious and gluten-free version that you'll love on a hot afternoon:OMGazpachoIngredients:2 pounds rip tomatoes, washed, cored and roughly chopped (dice & reserve a few pieces as garnish)1 red pepper, washed, seeded, roughly chopped (dice & reserve a few pieces as garnish)1 cucumber (if it's a Kirby with thick skin, peel it) and, you guessed it, roughly chopped(dice & reserve a few pieces as garnish)3 cups low-sodium tomato juice2 cups water1 garlic clove, peeled1/4 cup red onion, roughly chopped1/4 cup white wine vinegar1/4 cup extra virgin olive oil + a little extra for garnishpinch salta few grinds of freshly ground black pepperDirections:1. Place all in a blender and blend until smooth.2. Refrigerate for at least 1 hour to chill and allow the flavors to marry.3. Serve in chilled bowls with a few diced veggies and an extra drizzle of olive oil as garnish.