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Almond Tomato Red Pepper Gazpacho

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Making gazpacho is like making a smoothie, only gazpacho is a cold soup and much more savory. It’s a beautiful light meal for warm summer days, and this recipe contains tons of heart-healthy fats. This gazpacho has just the right amount of kick with the cayenne pepper! Don’t forget that you can blend it for a few extra minutes to naturally warm up the soup.

Almond Tomato Red Pepper Gazpacho
  • Prep Time: 10m
  • Total Time: 10m


  • 3 c cherry tomatoes
  • 1/2 cucumber, chopped
  • 3/4 c raw almonds
  • 2 red bell peppers, seeded and chopped
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 4 tbsp. raw apple cider vinegar
  • 1/2 red onion, chopped
  • 1 tsp. smoked paprika
  • pinch of cayenne pepper
  • pinch of sea salt
  • chopped basil, cucumber, and tomato (to garnish)


  1. Add all of the ingredients (except for the garnish items) to a blender and blend until smooth.
  2. You can blend the gazpacho for a few extra minutes if you want to naturally warm it up, but it is a dish that is intentionally served cold.
  3. It is best to chill the gazpacho in the fridge for a couple hours before serving.
  4. Garnish with chopped cucumber, basil, and tomatoes and enjoy.