Cool Honey Lime Gazpacho

It is just plain HOT! With record tempuratures, and a heat bubble (whatever that is) hanging over most of the United States, it is to hot to do anything, let alone cook something. So, hear is a simple recipe to use what is in season, and beat the heat.

1 large ripe red tomatoes, cored, seeded, and cut up

2 medium cucumbers, seeded and cut up

1 medium orange sweet peppers, seeded and cut up

1 jalapeno chile pepper; seeded and cut up

1 clove garlic, minced

2 TBSP raw honey

2 TBSP fresh cilantro leaves

1 1/2 tsp grated fresh ginger

1/4 tsp sea salt

ice cubes

lime wedges and/or green onions

In a large bowl combine tomatoes, cucumbers, sweet peppers, chile pepper, and garlic. Place half tomato mixture in a food processor; pulse several times in to large chunks. Repeat with the remaining tomato mixture. Return all of the mixture to the food processor. Add lime juice, honey, cilantro, ginger, and 1/4 tsp of sea salt. Cover and pulse several times until the mixture is chunky. If desired, season to taste with additional sea salt.

To serve: place 2 or 3 ice cubes in each of four shallow bowls or glasses; ladle soup over ice. If desired, serve with lime wedges and/or green onions to garnish.

An Appetizer Even Your NON-Paleo Friends May Like

Appetizer - Paleo Coconut Shrimp

Take this to your Super Bowl Party - it is sure to be a hit!

• 12-15 thawed, peeled & deveined shrimp


• 1 egg


• 1/2 tsp iodized sea salt


• 1/2 tsp paprika


• 1/2 tsp garlic powder


• 1/2 cup almond flour


• 1/4 cup shredded unsweetened coconut


• 3 TBSP coconut oil

After shrimp is thawed, peeled & deveined rinse with water and pat dry with paper towels and set aside. Mix 1 egg and spices together in a small bowl until blended. Mix almond flour and shredded coconut together and place on a plate. Now, set up your dredging station like this: shrimp, bowl with egg/spice mixture, plate with flour/coconut mixture, empty plate for coated shrimp.

Use left hand to dip shrimp into wet mixture. Transfer to right hand to dredge wet shrimp into dry ingredients. Place on a plate. Let coated shrimp set for 10 minutes.

Meanwhile, place coconut oil into pan on medium high heat. Heat shrimp in pan for 2-3 minutes on one side. Turn and heat another 2-3 minutes. Let shrimp set for 5 minutes before serving to allow coating to stick to shrimp. Double or triple this recipe for Sunday's game.

(adapted from Paleo Mama's Cave Chick Cuisine blog)