Gazpacho made of pureed raw veggies and served chilled, is refreshing on hot summer days! Originating from Andalusia, Spain, located in the southern region, gazpacho is a tomato-based, raw vegetable soup that is enjoyed as a starter or light summer meal.

Low in cholesterol and saturated fat, gazpacho is a good source of antioxidants, vitamins and minerals. Tomatoes along with red bell peppers are high in vitamin C and contain the powerful antioxidants lycopene and beta-carotene that help to protect the body against disease. Choose deep red, vine-ripened tomatoes for the most benefit.

A final touch of garnish with chopped veggies, adds crunch and texture to this delicious soup that is bursting with flavor.


Serves 6


1 medium cucumber, peeled, seeded and coarsely chopped; reserve 1/2 cup diced for garnish

1 medium red bell pepper, seeded and cut into pieces

1 small green pepper, seeded and cut into pieces

3 vine-ripened tomatoes, chopped

3/4 cup diced carrots

1 cup unsalted tomato juice

1 Tbsp apple cider vinegar

1 Tbsp lemon juice

3 Tbsp extra-virgin olive oil

Sea salt and ground black pepper, to taste

Garnish: Add or omit to your liking

1 jalapeño pepper, seeded and minced (wear gloves to do this)

1/2 cup diced avocado

1/2 cup diced cucumber

1/2 cup diced sweet onion

Preparation: Place cucumber, pepper, tomatoes and carrots, plus tomato juice in a blender or processor and blend on the highest setting until smooth.


Add vinegar, lemon juice and olive oil, blend to combine. Season lightly with salt and pepper.

Transfer to a container and place in refrigerator until chilled, approximately 2 hours. Whisk before serving. Garnish with a drizzle of olive oil, chopped cucumber, avocado or jalapeño.