Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. It’s is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. While this soup is typically eaten in the summer, it fit well into my raw food diet project, so I am going to post it now. You can decide when you want to make it :) Fruit gazpachos are great too – look for those in the summer months. My variation uses sweet onions, but you can choose a red onion if you want it to be stronger.


  • 1 ripe tomato, peeled and chopped
  • 1/2 cup tomato juice
  • 1/4 sweet onion, finely chopped
  • 1/4 cucumber, peeled, seeded, chopped
  • 1/4 sweet red bell pepper, seeded and chopped
  • 1 tsp chopped fresh parsley
  • 1/2 clove garlic, minced
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp sugar
  • 3 – 6 drops of Tabasco Original Red hot sauce (per your liking)
  • Salt and fresh ground pepper to taste


Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. You can add in water to achieve consistency you want. Top with an avocado for extra raw foodie-ness :)

Happy Eats!

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