Maria’s Gazpacho

I tried to follow my mother’s recipe but she and I agreed it would be improved by using Ruf Acres Market’s new raw coconut vinegar.

Ingredients (for 6-8 people)
5 ripe tomatoes
1 green bell pepper
2 cucumbers
2 cloves of garlic
2 slices bread, gluten-free bread if required (adding bread is optional)
2tsp sea salt
1/4 cup olive oil
1TBS raw coconut vinegar

You can peel the tomatoes and the cucumbers (not required) and cut them into small pieces. Cut the peppers into small pieces too. Then, peel the garlic and place all the ingredients in a blender, add 2 cups of water, and blend. You can add water if you want a thinner gazpacho as you like.

Once bended, use a strainer to remove the larger pieces of vegetables and chill for 45-60 minutes before you serve.

When ready, serve the gazpacho in a glass.

Enjoy, feel & eat!



Carrot & Basil cream

This is a lovely golden puree or cream that can be eaten warm or cold as a complement to other food items. One suggestion would be to serve roasted asparagus garnished with the Carrot & Basil cream – both colourful and delicious!



  • 2 carrots
  • 1/2 butternut squash
  • 1 potato (medium size)
  • 1 clove of garlic
  • 4-6 basil leaves
  • 1 TBS olive oil
  • 1 TBS sea salt


Peel and cut the carrot, squash and potato into small cubes. Pour the oil into a pan and fry the garlic until golden. Then add the carrot, squash, potato and sea salt and fry until golden, then add water and boil everything together.

When it is soft, put everything into a blender and add the fresh basil leaves and blend it.

Serve in a bowl and done! You can eat it warm or cold as you like!

Enjoy, feel & eat!