Raw Tomato Gazpacho

  2 rater(s)

A raw vegan soup involves three simple steps: prepare ingredients, blend ingredients, and serve in bowls. You can chop the ingredients that you are going to blend any which way because the blender does the heavy lifting. What sets this recipe apart from the rest is the addition of avocado. Occasionally, you see people top their raw soups with chopped avocado or cucumber, but this recipe blends the avocado with the other ingredients. That results in a thicker, creamier raw soup that is way more filling than your average gazpacho or raw soup.

The great thing about this soup is that it contains a lovely mixture of seasonings that give the ingredients a little extra va-va-voom. What we mean by that is that the dried basil, oregano, garlic, sea salt, and black pepper give the tomatoes, bell pepper, and avocado an extra umph. After it finishes blending, you open the blender and the aroma makes you salivate. The aromatics wake up your taste buds, readying them for a uniquely satisfying and flavorful dish. The most important thing is that you eat it right away because you don’t want to waste the fresh ingredients. If you make this recipe, let us know how you like it in the comments below.

Raw Tomato Gazpacho
  • Prep Time:5m
  • Total Time:5m


  • 6 medium Roma tomatoes, roughly chopped
  • 1 medium red bell pepper, seeded and roughly chopped
  • 2 tbsp. freshly squeezed lemon juice
  • 1 medium avocado, peeled and pitted
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed garlic
  • sea salt, to taste
  • freshly ground black pepper, to taste


  1. Add all of the ingredients to a blender and blend on high until smooth.
  2. Taste the soup and adjust sea salt and pepper as needed. You can blend for an extra couple minutes to naturally warm up the soup.
  3. Pour into bowls, garnish with optional basil leaves, and serve immediately.


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