Yummy Summer Meal: Gazpacho

Gazpacho is pretty much a must during summertime in our home. My husband and I usually add in some raw food options a couple of times during the week and Gazpacho is an amazing choice. It’s so light and if you refrigerate it before serving, it is quite refreshing. We took our dinner to the beach one night and this Gazpacho recipe was a delight. Serve it up with some bruschetta and you have great summertime meal. You can also enjoy it in a lovely picnic for a date night idea or a Saturday beach hang. Throw in some peaches and a cheese spread Et Voila!



I just loved having two flavors of Gazpacho together. We whipped up and avocado and a tomato version and the flavors just blended so lovely together. So if you can’t decide what flavor to try, try both. I really recommend serving it this way, it’s way more fun for the palate.

Tomato Gazpacho Recipe

Serves 4-5


5 large ripe tomatoes

2 cloves garlic

1 bunch fresh basil

1/2 cup water

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1/2 teaspoon of sea salt


Blend all the ingredients in a blender until smooth. Chill in refrigerator until ready to serve. 1 hr or so, just depending on your liking.

Also as a topping for the Gazpacho. Try cutting avocado, bell peppers, celery and onions into cubes for some texture and crunch.

Avocado Gazpacho Recipe

Serves 3-4


3 large avocados

2 cups cucumbers cubed

1 cups fresh cilantro

3/4 cup water

1/4 cup lime juice (2 limes)

1/4 cup chopped red onion

2 garlic cloves

1 tablespoon extra virgin olive oil

1 teaspoon sea salt

Optional: add jalapeño or green chili for some spice


Place all ingredients into a blender and blitz until smooth. Chill before you serve and enjoy!






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