AIP Gazpacho

Ok, this isn't exactly an appetizing photo. 

But I can assure you it's delicious and will hit the spot if you've been missing regular gazpacho. These have all sorts of flavors, without inflammation-inducing nightshades.  Ideally I'd get even more ambitious and fancy with the ingredients, but these were born out of an over-the-hill bag of salad greens and whatever else was in the fridge already, because it's crunch time, baby. 

Ingredients:

Big bunch of salad greens (whatever mix you like, but avoid added herbs)

One large cucumber, cut into pieces

1 T of apple cider vinegar 

1 T of 'kraut juice (I used this) 

A few basil leaves

A few chive... strands? 

2 T of olive oil 

Salt and black pepper to taste 

Add coconut water to other ingredients in a blender and blend until you reach your or your blender's desired consistency 

Served with left over baked chicken thighs, dunked right in. 

Variation on a theme (because I ran out of cucumbers and had something else):

Big bunch of salad greens

3 C of watermelon

1 T of apple cider vinegar

A few basil leaves

A few mint leaves

1/2 C of red onion, chopped

2 T of avocado oil

Salt and white pepper to taste

Add coconut water to other ingredients in a blender and blend until you reach your or your blender's desired consistency  

Served with half a duck breast. 

*I do realize pepper isn't AIP, but I can eat it, and I trust that if you can't, you'll just leave it out.