Recipe type: Soup
Cuisine: Raw Plant-based
Prep time: 
Total time: 
Serves: 7-8
Gazpacho-made with fresh veggies at their peak of perfection. Tomatoes, cucumbers, peppers, and fresh basil pack this raw soup with beautiful flavor. Oil and sugar free.
  • 6 cups chopped tomatoes (we leave their skins on)-you may want to reserve about ¾ cup to add some chunk to your soup-optional
  • 2 cups chopped, de-seeded and peeled cucumbers (we do this to avoid the toughness of the skin in the raw soup)
  • ¾ cup minced red onion
  • ½ cup chopped scallions
  • 3 cloves of garlic (~1 tbsp)
  • 1 cup chopped bell pepper (any color)-1 large
  • ⅓ cup + 1 tbsp banana pepper (spicy)-this was 1 of ours
  • ½ cup packed basil
  • 2 tbsp white wine vinegar
  • 1½ tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • ½ tsp salt (optional, to taste)
  1. Place tomatoes into blender 1st, adding in remaining ingredients in order given (this helps release the juice from the tomatoes, and allows all to blend easily. If the blender looks too full, push down on the tomatoes, or blend them a bit before adding in the remaining ingredients.
  2. Blend on low, and then higher for a few seconds. Depending on how you like it, puree smooth, or rough. I kept ours a little chunky
  3. Chill or eat right away (I couldn't wait!), and serve topped with fresh scallions and a big salad! Pictured here, is a massaged kale salad, made using a bunch of kale, 1 avocado, and 1 fresh lemon. Easy peasy!
Based on 7 servings-465 mg potassium, 103% Vitamin C, 60% Vitamin A, 6% iron, 4% calcium
Nutrition Information
Serving size: 1 cup Calories: 52 Fat: .4 g Carbohydrates: 11 g Fiber: 2.7 g Protein: 2.7 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at