Paleo Gazpacho

This delicious, cooling gazpacho is great for welcoming in the warmer months. A sprinkle of crushed Paleonola on top gives this soup a satisfying crunch!

Ingredients:

• 5 tomatoes, quartererd
• 1 small yellow onion, coarsely chopped
• 1 cucumber, peeled and sliced
• 1 tablespoon fresh parsley
• 1 garlic clove
• juice of 1 lemon
• ½ cup filtered water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 ice cubes
• 2 tablespoons Original Paleonola, crushed

Instructions:

1. Blend all ingredients, minus Paleonola, in a blender until vegetables are very finely chopped but not completely pureed.
2. Pour into a bowl, sprinkle Paleonola on top and enjoy!