A healthy outside starts with a healthy inside!

Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi


3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish

  1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.

2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.

3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

Recipe courtesy of epicurious

Recent Posts


heavy cream gnocchi sandwiches Giada's Herbed Quinoa chicken broth dr axe chard leaves bacon almond butter honey pastry cream Almonds MACA Lemon Sage Tilapia lemon zest avocados oregano Shallot walnuts apple blueberries green beans cumin spinach pistachios apple cider vinegar Arugula medjool dates Squash Guacamole black bean cheese lime strawberries clove oranges Guacamole Toast Fruit Smoothie sweet potatoes cloves paprika Salsa vegetables peaches pumpkin mayo Glaze tilapia croissants garbanzo beans Honey Chipotle Gruyère cheese mushrooms beets Salmon potato onion brussel sprouts yogurt curry powder eggplant vanilla bean ACV hoisin sauce pasta cashew Gazpacho eggs tomatoes roasted carrots breakfast thyme pie crust pumpkin puree zucchini fresh sage almond milk pomegranate pecans pear garlic olive oil chicken salad roasted Roasted Brussels Sprouts sourdough bread croutons roasted beets greek yogurt rosemary raisins Easy Frittata spicy salmon avocado butter breakfast nachos bell peppers quinoa sage leaves horseradish Carrot sunflower seeds cucumber red wine vinegar bell pepper summer apricots Ginger chili Budda Bowl Organic 3-Bean & Vegetable Soup sugar cucumbers hash browns banana tahini sweet potato banana split protein powder Chicken and Broccoli Stir-Fry gluten free Broccoli Beet-and-Apple Salad tomato juice Bartlett pears pomegranate molasses Chicken Southwestern Salsa Kiwi lemon Italian seasonings Cauliflower Pizza macaroni salad kalamata olives hummus goat cheese dressing cauliflower crust white beans Lemon juice Wraps quesadillas white wine vinegar berries roasted veggies cranberries Zucchini Parmesan Crisps Reggiano Cheese casserole carrots chia seeds stir-fry gorgonzola tomato paste cambozola grapes ham parsley coconut salad Roast Chicken peppers Citrus Roasted Shrimp cashews Cinnamon soup