Raw Gazpacho Soup

Raw Gazpacho Soup


8 plum tomatoes | chopped
1 cucumber | peeled and chopped
1 red onion | diced
1 green bell pepper | chopped
1 yellow bell pepper | chopped
1 orange bell pepper | chopped
1 shallot | diced
1 cup chickpeas | cooked
½ cup olive oil
1 tsp sea salt
1 pinch cayenne pepper


In a food processor, add half of the plum tomatoes, cucumber, red onion, green bell pepper, yellow bell pepper, orange bell pepper and shallot. Set aside the other half. Process until smooth and transfer to a large bowl. 

Then add the rest of the ingredients. Stir, cover and refrigerate for 2 hours. Remove from the refrigerator and top with vegetables that were set aside earlier. Mix, then serve cold!

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