Green Gazpacho

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I love gazpacho, especially in the summer. It’s super easy to make, and served cold, so it’s perfect for a hot day. It’s also a great way to get a bunch of veggies into your day! Traditionally gazpacho is made with pieces of bread included in the mixture, and I’ve seen gluten-free versions made with rice, however I don’t think you need it, and instead I added an avocado for some creamy richness. Most gazpachos are tomato based, and this one DOES have tomato included, but I used a yellow, and a green heirloom variety, so it stayed a nice green color. I also went heavy on the other veggies, so it really was vegetable based rather than tomato based.

  • 1 red onion – quartered
  • 2 large tomatoes – red, yellow, green heirloom, doesn’t matter, quartered 
  • 8 large radishes – halved
  • 2 bell peppers – seeded and quartered
  • 2 cucumbers – halved lengthwise and cut into thirds
  • 1 avocado
  • 1 bunch celery hearts
  • A generous amount of basil and mint (I used A Lot – but season to taste)
  • Some oregano, thyme, and cilantro (season to taste)
  • 1/3 cup olive oil
  • 1 tbsp lime juice
  • salt, pepper

After lightly prepping the ingredients, the rest couldn’t be any simpler! Add all ingredients to a blender, and blend!

Please note, if you don’t have a high powered blender like a Ninja Kitchen Systemor a Vitamix, you might have too chop things smaller. Chances are you will have to blend a little anyway to make room as you go.

Blend until everything is liquefied and well combined. Chill and serve.

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2 responses to “Green Gazpacho

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