My lunch today - Gazpacho. It is easy to make, incredibly healthy, and perfect for this time of year with all of the fresh veggies available.  The tomatoes and basil in this dish came from our home garden. My recipe:

• approx. 5 cups of tomatoes (we had a ton of cherry tomatoes so that is what I used)
• 3 green onions
• 1 yellow onion
• juice of 1 lemon
• 1 cucumber
• 1 green pepper
• 1.5 Tblspoon Balsamic Vinegar
• 1.5 Tblspoon of Extra Virgin Olive Oil
• 2 garlic cloves
• approx 10 full size fresh basil leaves
  
• 2 tsp white sugar
• 1/2 tsp sea salt
• approx 1.5 Tblspoon Penzey's Tuscan Sunset Spice Mix
• 24 oz. reduced sodium vegetable juice
  

To prepare cut up all the vegetables into smaller chunks and blend lightly in food processor.  Consistency should be slightly chunky.  I have to do the blending in two rounds.  Put mixture in to fridge for at least 3 hours before serving.

I garnish with some fresh whole food tortilla chips and fresh basil.