Paleo Monday to Friday: Gazpacho
small yellow onion
seeded and finely chopped
white wine vinegar
halved, seeds scooped out and finely chopped
Sea salt and freshly ground black pepper to taste
A handful of flat-leaf parsley
Place the tomatoes, onion, garlic, pepper, olive oil, and vinegar in a blender and pulse until smooth.
Stir in the cucumber, season to taste, then place in the refrigerator for at least an hour.
Serve with a sprinkling of fresh parsley.
Used with permission from
Paleo Monday to Friday
by Daniel Green
, Kyle Books, 2018. Photography by Peter Cassidy.