Beet Gazpacho

Ingredients

• 3 medium-sized tomatoes (about 470g)
• 1 medium-sized cucumber, cut in half (peel if not organic)
• 1 beet (about 355g / peel if not organic)
• 1 cup water (235ml)
• 1 cup red cabbage, finely chopped (55g)
• 1 medium-sized green or yellow bell pepper, finely diced (110g)
• 3 green onions, thinly sliced (discard root-end and then use entire onion)
• 1 medium-sized carrot, finely diced (85g)
• 1 avocado, diced
• 1/3 cup parsley, chopped (10g)
• 6 cherry tomatoes, cut into quarters (or smaller)
• 1/3 cup sweet yellow onion, finely diced (70g)
• 2 tablespoons chopped jalapenos, seeds removed
• 3 tablespoons balsamic vinegar
• 2 teaspoons dried basil
• 1/2 teaspoon garlic granules
• 1 teaspoon salt
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon lime juice
• 10 turns black pepper

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