This raw gazpacho is quick and simple to make, refreshing and delicious.
With fresh, local tomatoes so readily available at this time of year, this soup is my go-to for putting ripe tomatoes to good use. This soup travels well, as long as you have an ice pack or refrigeration available you are all set! I love bringing a little mason jar full of raw gazpacho to the office! It also pairs really nicely with avocado toast, which is one of my favourite things to make when I'm short on time or want to make something that's filling and easy to put together. You can also use a raw cracker or tortilla instead of the bread if you'd like to keep this meal fully raw.
This soup is refreshing, simple and quick to make and most importantly bursting with flavour. I like to use freshly picked herbs like basil, parsley and oregano from my organic home garden, but you can really use any combination of fresh herbs. The jalapeño adds a nice kick, but if you would like a milder soup just use less and adjust to taste. While I prefer the extra spice, I have made this soup without the jalapeño and it is still very tasty! The addition of extra virgin olive oil is completely optional, so if you prefer oil-free you can omit this ingredient.
Raw Vegan Gazpacho with Garden-Fresh Herbs
6 cups pureed fresh heirloom tomatoes
1 cup heirloom tomatoes, chopped
4 tbsp fresh lemon juice
1 cup peppers (any mild variety), diced
1 cup cucumber, diced
2 tbsp extra virgin olive oil (optional)
1 jalapeño pepper (or red pepper flakes), to taste
1/2 cup fresh herbs, finely chopped - I used a combo of basil, parsley and oregano
Pink Himalayan salt & freshly ground pepper, to taste
(Use organic ingredients)
1. Puree jalapeño with tomato in a blender or food processor. If you're using a blender that is not high speed, that's totally fine, just puree about 1 cup first to get things going and then add about 2 cups at a time.
2. Pour pureed mixture into a bowl and add remaining ingredients.
3. Serve chilled and enjoy!
Time saving tip: I like to keep frozen, sliced organic red, yellow and green peppers in my freezer which are convenient to use, especially when making a quick recipe like this one. As an added bonus the cut up frozen peppers help chill the soup.
This recipe makes about 10 cups of soup, which is 6 - 7 servings.