• 2 large tomatoes, roughly chopped
  • 1 cucumber, peeled and roughly chopped
  • 1 sweet pepper, seeded and roughly chopped
  • ¼ sweet onion, roughly chopped 
  • 1 garlic clove, peeled
  • sea salt
  • red wine vinegar, to taste
  • ½ olive oil (optional)


  • 3 beets, cut into wedges (greens can be chopped to 2” lengths if that’s more manageable for you!)
  • 1 tablespoon sea salt
  • 2 tablespoons ghee or olive oil
  • 1 large handful of arugula
  • 2 tablespoons cultured butter
  • 2 slices focaccia or sourdough, toasted

Serves 1-2


  1. Combine tomatoes, cucumber, pepper, onion, and garlic in a blender, and blend until smooth. Season to taste with salt and vinegar. (For an ultra-velvety texture, slowly drizzle in olive oil while blending. The gazpacho should turn a pale pink-orange.) Fine-strain, then chill well in the fridge.
  2. Before serving, taste and season again with vinegar and salt, if needed.