I’ve had an urge to make another yummy cold soup, and this one is a fun twist on the traditional gazpacho recipe (link here). This soup is brimming with vegetable and fruit goodness and is a great refreshing lunch or snack, any time of the day. It’s rich and soothing with a little kick and the combination of tomato and sweetness of the pineapple is awesome. I’m not sure where it came from, but we had this at one of our gourmet group dinners years ago.
This gazpacho features some tropical fruits like papaya and avocado. I highly recommend saving your papaya seeds and using them in a dressing as they are anti-parasitic and super healthy for you. Avocado is such a favorite, as it offers satiating omega’s, fiber and healthy fat that keeps you feeling energized and replenished. Cleansing and detoxing cilantro and a dash of lime and Tabasco is always a wonderful addition, boosting the cleansing properties of this fantastic dish.
If you are cleansing in the summer, this is a wonderful dish to make to where it’s a meal and a juice combined. If you live in Colorado or have local farmers markets around, you can find some fun and beautiful veggies to add to this. Sometimes fresh corn is a nice way to add more clean carbs and added crunch.
It can get really hot on summer days, and this soup is so refreshingly delicious! You can serve with baked corn chips or raw tacos for a fun raw Mexican spread.
I'd love to hear your feedback in the comments below for this Avocado Papaya Gazpacho recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Servings |
- 1 1/2 cups tomato juice or tomato-veggie juice
- 1 1/2 cups unsweetened pineapple juice
- 1 ripe papaya or mango peeled, seeded and diced
- 1 green (or any color bell pepper seeded and diced
- 1/2 red onion diced
- 1 avocado cut into 1/4″ dice
- 1/4 cup fresh lime juice
- 6-10 dashes of Tabasco
- 1/4 cup finely chopped cilantro
- Salt and ground pepper to taste
Ingredients
| Rate this recipe! |
- In a large bowl, gently mix all of the ingredients. Cover and refrigerate for a couple of hours.
I made this today and I could not believe how incredible the different flavors blended so well together. This will be a new favorite for sure! I didn’t have tomato juice so I used tomato sauce and it was still wonderful and maybe a bit thicker…which i liked. I also featured the link to this recipe on my FB site “Super Quick Plant-Based Recipes” https://www.facebook.com/SuperQuickPBRecipes/ where I feature recipes that take 20 minutes or less to prepare. I think my gang will love this AND your site. Thx so much!
I know, right? It’s an interesting combo and I love this soup! Thanks for sharing. We all love quick and easy recipes.