Go Back
Refreshing and replenishing, this gazpacho recipe is a tasty way to hydrate during the hot summer months. Bursting with nutrients, flavor-packed, super healthy and can be made the day before. 

Ingredients  

  • 5 ripe heirloom tomatoes
  • 2 cups tomato juice
  • 3 cucumbers
  • 1 medium zucchini
  • 1 red onion finely diced
  • 2 garlic cloves crushed
  • 1 small jalapeno without seeds
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1 tsp turmeric
  • Freshly ground black pepper

Instructions 

  • Wash vegetables in plenty of water and drain well. Peel, core and seed the tomatoes, then place the pulp and seeds into a fine strainer over a bowl, pressing it to extract juice.
  • Remove pepper seeds and stem, then cut all the vegetables in small cubes and place them in a bowl. Add the onion, garlic, vinegar, olive oil, turmeric and Worcestershire sauce to the bowl, and stir well to combine.
  • Transfer two thirds of the vegetable mix to the blender, and pour over the tomato juice. Blend until creamy.
  • Pour over the remaining veggies, season with salt and freshly ground black pepper, and stir well to combine.
  • Refrigerate gazpacho for at least one hour before serving.
  • Ladle the gazpacho in small bowls or iced glasses. Garnish with some diced cucumbers, pepper and turmeric.
Prep 10 minutes
Makes 4 serving