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Cool and Fresh Gazpacho By Deborah Orlick Levy, MS,RDN

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms


1 chopped onion

1 chopped cucumber

1 red, yellow, and green pepper chopped

3 stalks celery

2 (14.5 oz) cans whole peeled tomatoes

1/2 cup tomato juice (or try 1/2 cup blood orange juice for a delicious change)

2 T white vinegar

1 T Carrington Farms MCT oil

1 tsp crushed garlic

Butter and Roasted Garlic Crounons

Salt and pepper to taste

Combine onion, cucumber, peppers, and celery in a food processor. Put tomatoes, juice,

vinegar, garlic and oil in a blender until smooth. Combine vegetables and liquid. Season with

salt and pepper. Chill in refrigerator, at least 2 hours to allow flavors to combine.

Serve with Crounons on top.