Chilled Whole Body Gazpacho

Fresh tomatoes, cucumber, peppers, herbs, and olive oil come together for a classic summer soup that feels like sunshine in a bowl. ☀️

INGREDIENTS:

• 6-7 ripe tomatoes, peeled and chopped
• 1 purple onion, finely chopped
• 1 cucumber, peeled and chopped
• 1 sweet red bell pepper seeded and chopped
• 2 stalks celery, chopped
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh chives
• 4-5 cups of tomato juice
• 1 clove garlic, chopped
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 2 Tbsp. freshly squeezed lemon juice
• Salt to taste 

TO PREPARE:

Combine all ingredients and blend to your desired consistency. Store (in a non- metal container) and refrigerate overnight so the flavors can blend together.

Mixed Berry Almond Crisp Crumble

Warm, simple, and made for summer enjoyment. Simple, fresh seasonal food that asks nothing of us except to be savored.

Ingredients:

🫐 Berry Filling

3 cups mixed berries (blueberries, raspberries, strawberries)
1 tbsp fresh lemon juice
1–2 tbsp maple syrup (optional)
1 tsp vanilla extract
1 tbsp arrowroot or tapioca starch

🌾 Crisp Topping

1 cup almond flour
½ cup gluten-free rolled oats
¼ cup chopped almonds or walnuts
3 tbsp maple syrup or honey
3 tbsp melted coconut oil or butter
½ tsp cinnamon
Pinch of sea salt

Instructions:

Preheat oven to 350°F.

Gently mix berries with lemon juice, vanilla, sweetener, and starch. Pour into a small baking dish.

In a separate bowl, combine topping ingredients until crumbly.

Sprinkle evenly over berries.

Bake 30–35 minutes until golden and bubbling.

Let cool slightly before serving. Best enjoyed warm—perhaps with coconut yogurt, vanilla ice creme, or something simple you love.

Chilled Cucumber Soup

Cool, creamy, and incredibly refreshing, this soup is the perfect light lunch or elegant starter on a hot summer day. It's packed with hydrating cucumbers, fresh herbs, and bright lemon for a bowl that's as nourishing as it is delicious.

Ingredients

2 large English cucumbers, peeled and roughly chopped

1 ripe avocado

1 cup plain unsweetened plain greek yogurt or coconut yogurt (or dairy-free yogurt of choice)

¼ cup fresh dill, loosely packed

¼ cup fresh parsley, loosely packed

2 green onions, chopped

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1 small garlic clove

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ cup cold water (or more, as needed)

Instructions

Add the cucumbers, avocado, coconut yogurt, dill, parsley, green onions, lemon juice, olive oil, garlic, sea salt, pepper, and cold water to a high-speed blender.

Blend until completely smooth and creamy, adding a little more cold water if you'd like a thinner consistency.

Taste and adjust with additional lemon juice, salt, or pepper as needed.

Cover and refrigerate for at least 1–2 hours before serving. The flavors become even better as the soup chills.

Serve cold, garnished with cucumber ribbons, fresh herbs, a drizzle of olive oil, and freshly cracked pepper.

🌿 Lisa's Tip

Optional Garnishes

• Thin cucumber ribbons 🥒

• Fresh dill or mint sprigs 🌿

• Chopped chives

• Diced avocado 🥑

• A drizzle of extra virgin olive oil

• Freshly cracked black pepper