This is such a simple gazpacho soup, yet chock-full-of-flavor version that comes very close to the authentic Spanish recipe. This is a fabulous and delicious dish I love to serve in the warmer months. It’s so quick, and just so fun to enjoy, and so cooling on a hot summer day.
Gazpacho is a raw soup, which means this dish is just bursting with live vitamins and minerals. We use fresh veggies and a dash of pineapple juice which adds a nice sweetness to balance out the spice of Tabasco. So good! Serve with a sliver of lime and some raw flax seed chips and you have got yourself a delicious and refreshing summertime meal.
You can make gazpacho various ways, using different fruits and veggies like apple, celery, peppers, corn, pineapple, melon, and adding fresh herbs like cilantro, mint or basil. We chose to go a more traditional route using a tomato base, but you can jazz it up the way you wish. I like to top mine with some fresh avocado and corn for extra omegas and sweet crunch. You can even add some black beans at the very end for extra protein.
I'd love to hear your feedback in the comments below for this Gazpacho! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!