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.