Who said soup needs to be hot? Try this cooling gazpacho and discover a tasty way to have your maca and eat it too! This energizing superfood root vegetable blends perfectly in a tomato base loaded with savory veggies, olives and fresh spices. It's quick, easy and delicious!

Serves 2

1 tsp. Maca Extreme
1 1/2 cups tomato juice
1/2 cucumber
1 to 2 celery stalks
1 tsp. fennel seed
1 tsp. Kalahari Desert Salt
1/2 tsp. cayenne pepper
1 diced red bell pepper
1 cup diced Botija Olives
Parsley (as a garnish)

1. Mix the bell peppers and olives in a separate bowl. In a high speed blender, blend the rest of the ingredients together, except the parsley.

2. Afterwards, pour into bowls for serving, topping each with large amounts of bell peppers and olives. Add diced parsley. Enjoy!