Flame Roasted Gazpacho

This is a delicous dish for lunch time.

Flame Roasted Gazpacho
4 C Tomato juice, fresh
4 large Roma tomatoes, grilled (1 ½ C chopped)
2 / 3 C Filtered water or vegetable stock
2 / 3 C Cucumber, peeled, seeded & diced
2 / 3 C Corn, fresh or frozen
½ C Green bell pepper, diced
1 / 3 C Red onion, diced
3 Tbl Lime juice, fresh squeezed
3 Tbl Cilantro, minced
1 Tbl shoyu, or to taste
1 Tbl Basil, minced
1 ¼ tsp Cumin powder, toasted
1 tsp Garlic, minced
1 tsp Jalapeño pepper, seeded & minced, ½ tsp Chili powder, ½ tsp Hot
sauce (optional)
Pinch Cayenne pepper
Sea salt, to taste
Black pepper, ground to taste

Preparation:
1. Place tomatoes and juice in blender and blend until smooth. Place in a
large mixing bowl with remaining ingredients and mix well. Serve chilled, the
colder the better.

Variations:
Commercially-available Spicy Tomato Vegetable Juice may replace tomato
juice, and canned fire roasted tomatoes may replace grilled tomatoes. For a
Live Gazpacho, do not grill the tomatoes, roast the jalapeño pepper or toast
the cumin powder and use freshly-juiced tomatoes.

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.