Tomato Gazpacho with Hawaiian Deep Sea Salt

Vegan
Serves: 4
Prep time: 10 minutes
Total: 13 minutes

Ingredients
4 Vine Ripened tomatoes, blanched
1 Lemon juiced
1 clove garlic raw, minced
1 teaspoon Hawaiian deep sea salt
1 pinch fresh cracked black pepper
1/4 cup cold pressed high quality olive oil
1/4 cup fresh parsley
1 pinch dried oregano
1/4 cup fresh basil
1/2 fresh jalapeno (optional)

Cut a shallow small X on the bottom of each tomato. Blanch the tomatoes in a pot of boiling water for 1-2 minutes until the skin starts to peel back on it’s own. Then with a slotted spoon fish out the tomatoes and dunk them for a minute into ice water. Peel the tomatoes and remove the seeds and core. In a food processor add the tomatoes, minced garlic, Hawaiian Deep Sea Salt, pepper, lemon juice, parseley, oregano, olive oil, basil, and jalapeno (opt.) and blend until smooth. Serve either room temperature or chilled.