Gazpacho is the perfect cold soup for summertime. I make it as often as I think of it! This fabulous recipe is based on one I found in "The Complete Book of Raw Food". All ingredients must be organic!

1/4 cup organic cold pressed olive oil
5 large ripe tomatoes, chopped
2 cloves garlic or spicy pepper to taste
1 Tbs raw honey (dates or raisins work just as well)
1/4 cup lemon juice
1/2 tsp himalayan salt, to taste
1 bunch fresh basil (or less, to taste)
1 avocado, cut into 1/4 inch cubes
1 medium red pepper, cut into 1/4 inch cubes
5 stalks celery, cut into 1/4 inch cubes
1 small onion, cut into 1/4 inch cubes
1 ear corn, kernels cut off (optional)
1/2 cucumber, finely chopped (optional)
chopped cilantro or parsley

Hint: If you don't want to manually chop the pepper, celery and onion, do a rough chop in a food processor.


  • Blend the olive oil, tomatoes, garlic, honey, lemon juice, salt and basil with 1/2 cup water until smooth. A blender works, but a Vitamix is best.
  • Pour the soup into a large bowl, and add the chopped avocado, bell pepper, celery, corn, cucumber and onion.
  • Mix all the ingredients together and sprinkle with chopped cilantro or parsley.

That's it! I like to blend the soup very smooth. The chopped vegetables add a very nice crunch. This soup will last several days in the refrigerator, and is always better the second day! Enjoy!