Articles & Recipes

Gazpacho (vegan/raw)

Ashley Sperber - Monday, July 10, 2017

Gazpacho is one of those recipes that is so incredibly healthy on its own, that it requires zero enhancements.  The recipe originates from Spain and was created specifically as a chilled summer soup.  It's contents are tomato based with accents of cucumber, (ideally, spicy) peppers, garlic, onion and vinegar.  Cooling seasonal produce such as cucumbers and tomatoes are obviously used to reduce body temperature.  Spicy peppers are also used, because when the body sweats, it cools itself down.  Garlic and onion are used as to season the dish, and vinegar is added to preserve it.  

Most frequently, the soup is completely pureed, but I enjoy a difference in texture.  For that reason, I roughly chop all ingredients except the tomatoes, which lends a more dense consistency.  In addition, I add a healthy portion of avocado, to add to the luxuriousness of the dish.  

servings: 4-6
total time: 20 mins

  • 4 large vine ripened tomatoes (approximately 2 lbs)
  • 1 cup cucumber, deseeded and roughly chopped
  • 1/2 cup yellow onion roughly chopped
  • 1-2 small clove garlic, roughly chopped
  • 2-3 spicy peppers of choice (or supplement with one bell pepper) roughly chopped
  • 2 tablespoons parsley roughly chopped
  • 2 limes, juiced
  • 1 tablespoon apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons sea salt (or more, to taste)
  • 1 large avocado

 

First place tomatoes in a blender on high until all contents are completely pulverized.  Remove contents and place them in a strainer (sieve) over a bowl and allow the liquid to pass through.  Use a spoon to help push the tomato juice through, faster. All that should remain will be seeds and skin which should be discarded.  In a food processor, place cucumber, onion, garlic, peppers, parsley, lime juice and 1 teaspoon sea salt and pulse approximately 5-7 times. Do not over process.  

Add tomato juice back into blender and add vinegar, olive oil, cumin and 1 teaspoon of sea salt, and blend on high.  Combine tomato juice with cucumber mixture and store in refrigerator until the soup is ready to be served.  Top with avocado slices.


 

 

 

 

Back to List