Red Gazpacho

Here, I keep it to a more traditional style for gazpacho. In Andalusia, where gazpacho is originally from, it is a tomato based cold soup with other vegetables. Different variations have been created, but this version will definitely bring you back to Spain.

Serves: 6   Serving Size: 1 cup


1 medium cucumber, chopped

1 small red onion, chopped

1 red bell pepper, chopped

1 pound ripe tomatoes, chopped

1 cup of canned, crushed tomatoes

2 celery stalks, chopped

1 tablespoon garlic, minced

¼ cup + 1 tablespoon red wine vinegar

¼ cup olive oil

1 teaspoons pimento de la vera (sweet Spanish paprika)

2 teaspoons sea salt


1) Put the cucumber, onion, bell pepper, tomatoes, celery and garlic in a large bowl. Toss to combine.

2) In a separate bowl, combine the vinegar, oil, pimiento and salt.

3) Put half of the vegetable mixture and half of the liquid in a blender and puree. Repeat with the remaining vegetables and liquid.


Red Gazpacho Nutrition Facts             ALONE_whole-body-reboot-book

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