Perfect Gazpacho
When you eat a raw diet, there are certain dishes that are easy to explain to people (salad) and certain ones (raw cashew alfredo over zucchini spaghetti) that can be a little tough. The tough ones are fun, if only to show off the tremendous creativity that goes into serious raw cuisine. But the easy ones are…well, easy. And most of the time, these include dishes that most people already know and love in the raw: guacamole, salsa, pickles, sashimi, etc.
How about gazpacho? My readers know by now that I encourage everyone to order proudly and without self-consciousness in restaurants. But if the whole raw thing is a little new to you, and you’re a little shy about restaurant dining, look for a summertime gazpacho on the menu! I guarantee that it won’t elicit any raised eyebrows.
Or, better yet, make your gazpacho at home. This is my favorite gazpacho recipe. It’s sweet, tangy, and delicious. It’s also an easy raw soup to serve to friends or at dinner parties: everyone is used to eating it cold, so the usual complaint (“wait, do you eat that cold??”) doesn’t apply.
Gena’s Perfect Gazpacho
Ingredients
2 large tomatoes, or 1 ½ cups of cherry or other small tomato variety; I used small, round heirloom tomatoes (yum!)
½ large cucumber
1/3 cup basil, packed
¼ tsp salt
Juice of half a lime
2 tbsp apple cider vinegar
1/8 large avocado (or a couple of slices)
1/3 cup water
3 tbsp olive oil
Begin by blending all ingredients in a food processor or a high speed blender on high. Next drizzle olive oil in. Adjust water content to make soup as watery or creamy as you like.
Garnish with additional veggies: avocado chunks, zucchini, cucumber, tomtatoes, basil, etc.
Here is the finished product:
And no meal would be complete without a leafy salad, too:
I hope you all try this soup out: it is a true winner!
And before I go, an announcement: The Fresh Air Fund is looking for runners and sponsors to join their Fresh Air Fund-Racers team for the NYC Half-Marathon on August 16th. The race will be a great way to participate in NYC’s premier summer road race while helping Fresh Air Fund children. I confess that I won’t be running: for one thing, I’m just not confident as a runner, and for another, I will be at the Healthy Living Summit in Boston. But I do encourage all of my gorgeous runners—and I know a lot of you are reading—to sign up if you like! This is a wonderful cause, which raised $125,000 last year, and I give it a huge dose of my support! For more details, check out this link:
Goodnight, friends.
xo
Testimonials
–Lyn D., MarylandBefore I started working with Gena, I wasn’t sure whether it would be worth it, since I knew what I “should” be doing. Her counseling, however, turned out to be a key factor in my success.
Not only does she have great advice when I am struggling, but her realistic approach helped me make major changes despite having no time and limited funds. Her recipes and ideas are for real people with lives beyond their diets, and they are great. Gena is down to earth and non-judgmental. She strikes a great balance between encouraging me to go a little father but to keep things in perspective and have fun with the process.
Read more >>
FAQ
So where do you get your protein?Ah, the million dollar question. I know that my fellow raw foodists are uttering a collective sigh of frustration with me. But it’s inevitable, so here goes:
I get my protein from a wide array of vegetables, sea vegetables, nuts, seeds, grains, and legumes. The notion that we need to supplement our diet with large amounts of protein, especially in the form of animal products, is mistaken: our bodies are capable of assembling amino acids from all of the foods we eat and building the “complete proteins” that we’ve all been told we need to get in a single sitting.
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Recommendations
Juicer (average $50.00 - $500.00)If you’re like me, and juicing is a crucial part of your lifestyle, then the cost of a juicer will absolutely be worth it! It will buy itself back again and again and again. The juicer I recommend is the Breville Two-Speed Juice Fountain Plus. It’s the only juicer I’ve ever owned, and it has never let me down. I recommend you invest in a juicer that has at least this level of performance in order to juice leafy greens.
Some of you have asked me whether it’s wiser to buy a juicer or a Vitamix.
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i love your creativity. you also give me inspiration, though i am not a raw foodie, to try more raw foods and to have confidence in my own food choices whatever they may be
Soup sounds amazing!! Looks fantastic too with the lovely avocado zucchini garnish
i’ve been searching for a gazpacho recipe – thank you! i’ll definitely be making this!
also thanks for linking to that power of choice post. i hadn’t read it before and just ate up every word. i think i’m going to keep it bookmarked.
you always help me feel confident in doing what’s right for me!
I am so psyched you like the post, Leslie. It’s actually my favorite post I ever wrote.
I love anything and everything with tomatoes. I used to make gazpacho all the time but haven’t made it in a long time. Your recipe sounds great! I’ll definitely make it once more of my tomatoes ripen; I picked (and ate) the first one today!
That looks so good – I’m so glad to be getting into raw foods!
I love that recipe! I posted a link to your blog on one of my postings from yeterday BTW, when I made that heavenly carrot avocado bisque recipe. Gena the only problem with the raw food movement is that I CANNOT keep enough avocados in my house!
Join the club, lady!
Sounds wonderful. I am so excited that my Vita-Mix came in earlier than expected. I am just itching to whip up some raw soups, and have everything for the gazpacho as well as the carrot bisque in my fridge. I think those ripe campari tomatoes on my counter are destined for this recipe. Can’t wait to try these recipes!
(One caveat about ordering gazpacho while out – sometimes bread is used to thicken the soup. So if you’re hardcore raw, or looking to avoid gluten it’s always a good idea to ask.)
Hey Manda — great tip. Thanks.
Yum, I will have to start making some gazpacho again, tis the season!
LOVELY!
I have all the ingredients already! It’s supposed to be WARM tomorrow, so a perfect recipe for lunch! (need a salad break)
Thank for a great idea!
Your soup looks gorgeous of course, but I’m more excited about the fact that you said pickles and salsa are raw. Score!!!
yum!! another gena recipe I must try!
OMG I am jealous you will be at the summit!! Wish I could be!
I made a soup similar to that last night only I didn’t know what to call it:) Yours looks really good and probably taste better than mine did. I couldn’t quiet get the seasoning to taste right. Maybe I’ll give yours a try next time.
In reference to your comment about ordering something at a restaurant without shame, I did just that yesterday. I have been eating vegan for the past few days due to stomach troubles. It has made a huge difference and I am feeling much better. Well…. last night, my parents took my husband and I out to eat at a Steakhouse. I was in a near state of panic over what to order. My wonderful husband suggested I think outside the box and just order 2 sides as my entree. I would never do this in the past for fear people would think I was anorexic. I have often been accused of having any eating disorder due to my small frame and struggles with Celiac’s Disease. Well, this time I just did not care! I proudly ordered my steamed vegetables and baked sweet potato with no seasonings and no butter. It was the perfect meal for me. It didn’t upset my stomach. It was Gluten Free and Vegan. AND it was yummy! I thanked my husband for his gentle push in the ordering department. He is so supportive and I amso lucky to have him in my life.
I am SO proud of you Katrina. I get the same crap once in a while. But I love the way I feel, and that’s what matters. Kudos to your hubby for encouraging you to embrace what works for YOU.
YUMM!! I will definitely have to try this – I’m finally getting into soups! I made the “Creamy Tomato Soup” out of the “Raw Foods Made Easy” book and so far so good! It’s somewhat similar to yours, but you added more yummy ingredients.
The soup looks wonderful…but I really hate raw tomatoes! I don’t know why because I can have cooked ones or tomatoes mixed in something (like raw marinara)…its weird haha.
Shelby — you could totally try it with some canned, organic tomatoes — like Muir Glen! Or some stewed ones made from scratch.
Gena this soup looks amazing – I cant wait to try and make it. Since its summer I find myself eating lots of soups and we just got a new blender/food processor so yay!
Michal
Thanks for posting that great recipe!Gazpacho is one of my favorite foods, so I am always looking for new and improved recipes:)
I am seriously debating signing up for the Fresh Air Fund’s half marathon, but I’m a bit nervous since I’m not a runner. I’ll definitely consider it though!
Kale Salad is a great inspiration – I tend to eat too much romaine and ignore the dark leafies. Thanks for posting this!
Add me to your raw food blogroll, if you’re inclined.
Wow, I think I am going to have this exact meal tonight. Your blog is so helpful and makes a transition to more raw eating so enticing. I am currently embracing a higher raw diet and reading various books (and now your blog) on the topic. Your posts are the most accessible reading so far!
So happy you like my writing, Amy.
I am not a raw foodie, but I am very into eating well and healthfully – this is a fantastic recipe that I will definitely be making. Love the creativity!
Mmm that looks yummy! I am finding that these raw soups are SO easy to make! And they taste great too. Thanks for providing the inspiration for these. I honestly never even thought about blending veggies together (like zucchini, avo, whatever) and forming a creamy soup…love it!
Thanks for visiting my blog and the well wishes! I’m enjoying exploring raw cuisine…it’s a welcome change to my diet for sure.
Gaszpacho looks great, will have to try that one next! (When I try to make salsa in the blender, sometimes it comes out looking like this….hmm
1/8 an avo? gena..you and i BOTH know way more avo was harmed in the creation of this dish
Aaah, I love making gazpacho in the summer time. Mine is more like a blended salad, though, so I will have to give yours a try and bulk it up with the avo!
Meal in a bowl, that’s how I roll.
(Should I make that my tagline at the top of my blog? Haha…)
I I love gazpacho. It’s perfect for a summer evening. I’ve never used avocado in mine but I’ll certainly try it out next ttime. As always, your recipe’s a winner.
God, how I love gazpacho!!! Your version topped with avocado looks heavenly!
hi gena-
i don’t usually comment, but had to write to thank you for introducing me to bonobos. i met my friend there for lunch today and we both cannot get over how absolutely delicious it was, not to mention the extremely wonderful staff. i can tell it is going to quickly become a favorite!!!
Oh, cool! So glad you had fun. It’s a wonderful spot — I’m there on my own or with a client at least twice a week!
mmm, this sounds num num! it’s one of those muggy, hot, yet rainy days here in the south, perfect for gazpacho!!
my store is running out of rotten banana’s thanks to your genius
mantra makeover #2 is up, would love your thoughts!
http://cottchz.wordpress.com/2009/07/17/mantra-makeover-2-appreciate-your-brain-bucket/
may angels keep you oh wise one!!!
Wow Gena, this soup looks sensational!
Okay, I have such a weird question….do you ever eat hot soups? Sorry if that is such a stupid question, but just wondering if you ever crave a hot bowl of soup in the winter?
I hope you have the best weekend, full of love, laughter and fun. Take care!!
Yes, Lauren, sure do! Only in winter though. I was never much of a soup gal, and raw soups (cold) actually made me fall in love with them! Now I eat them both ways (as it gets colder, I will share some of my hot faves) but I still like cold ones more.
i can’t believe i only just discovered your blog right now. i keep reading about this “gena” girl and all her recipes! people make your stuff all the time…so why did i not hunt your blog down before? god only knows! i just scrolled through some of your posts and i LOVE everything! i’m adding you to my google reader RIGHT NOW, girl! that gazpacho looks so smooth and creamy. i can’t wait to start making some of your recipes! and just to officially introduce myself, i’m JB!
Wow, JB, this post totally made my day! Thanks for the intro and I’m hopping over to check out your blog right now.
This is a perfect raw soup recipe and no garlic. I can’t take raw garlic in anything. I taste it for days! To the market tomorrow and will get all that i need to make this summer freshness.
We’re twins! I won’t TOUCH raw garlic.
I’m normally not a soup fan, but that gazpacho looks worthy!!
I’ve told you before that I loooooove soups (and practically lived on them this winter), but since the weather’s warmed up, I haven’t made a one. Seriously never even thought of having a cool summer soup. Say no more. I’ll give this one a whirl.
This looks so good Gena! I really enjoy your recipes, my favorite soup so far has been your pumpkin pie in a bowl. I have a question! I’m looking at veggie spiralizers and love the angel hair pasta your Joyce Chen one makes. Does the Paderno one make the same size? Hope the start of your weekend has been great!
No, Natalie, the Paderno’s way bigger — so if you’re short on space, you might just go with the Joyce Chen…
oh my gosh you read my mind! i’ve been craving gazapacho today, and I was about to look up a recipe…your recipe looks perfect!
i will definitely be trying this in the near future!
megan and i wish you were here to chill with us
hope you ‘re having a wonderful weekend <3
I just made the gazpacho for lunch today, and let me tell you, it was out of this world! I topped it with some sweet fresh corn and avocado chunks, and it was pure heaven. Especially followed by a big bowl of your banana soft serve! It was certainly a Gena filled afternoon!
Looking forward to our raw date!
xoxo
I made this the other night to take to work with me. I put the chopped veggies in the top of my tiffin and mixed them in for a great midnight lunch (I’m on night shift right now). It was flavorful and light, just right. Had a tiny bit left over and I mixed it with some chopped sundried tomatoes, watered it down, and it made a fantastic salad dressing for the next night.
This is definitely going to be one of my recurrent lunch/dinners, thanks!
Yum!!! Love the recipe and pictures!!!! You’re awesome, Gena.
Love,
Kristen
I just had some tomato gazpacho the other day, and it was delicious. It was so refreshing, and this recipe sounds great too! I may have to try it out….
Hey Gena!
Just wanted to let you know that I tried this recipe tonight! Well… I didn’t actually make it, Meghann (graduatemeghann.com) did, but I gobbled it up! It was so very delicious! Thanks for posting this, I linked back to you
Megan
Thanks Megan! So glad you liked!
This gazpacho recipe seems so much easier than others! I will be trying this tonight with my long-awaited goat cheese pizza. I don’t eat raw, but I am starting to eat “clean” and your blog helps!
Your kale salads look amazing! What do you use for dressings?
I either rub it with olive oil and lemon, or I rub it with avocado and lemon.