Gazpacho 
 This is my version of a mostly alkaline version.  Serves 4 
 2 Red Bell Peppers 
 2 Orange Bell Peppers  
  ½ tsp apple cider vinegar  
 1 TBSP Olive Oil 
 ½ cup avocado, diced 
 ½ cup cucumber, diced 
 ½ cup tomato, diced 
 sea salt and pepper to taste 
 Put your peppers over the flame of your stove or under your broiler. Char on all sides. They will get very black. Place in a brown paper bag about 10 minutes to steam cook. Remove from the bag and peel off the black skin of the pepper. Rinse and take off all of the core and seeds. Place in a blender. Puree until smooth. Pour into a bowl. Add the apple cider and olive oil. Season with salt and pepper to your liking.  Stir. Pour into bowls, garnish with the cucumber, avocado and tomatoes.  
 I served this as a test to some friends, and they all wanted more! Enjoy

Gazpacho

This is my version of a mostly alkaline version.  Serves 4

2 Red Bell Peppers

2 Orange Bell Peppers 

½ tsp apple cider vinegar

1 TBSP Olive Oil

½ cup avocado, diced

½ cup cucumber, diced

½ cup tomato, diced

sea salt and pepper to taste

Put your peppers over the flame of your stove or under your broiler. Char on all sides. They will get very black. Place in a brown paper bag about 10 minutes to steam cook. Remove from the bag and peel off the black skin of the pepper. Rinse and take off all of the core and seeds. Place in a blender. Puree until smooth. Pour into a bowl. Add the apple cider and olive oil. Season with salt and pepper to your liking.  Stir. Pour into bowls, garnish with the cucumber, avocado and tomatoes. 

I served this as a test to some friends, and they all wanted more! Enjoy