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Mediterranean Gazpacho

I’m a huge fan of tomatoes – they are absolute nutrition powerhouses, full of vitamins and heart-healthy antioxidants like lycopene (a carotenoid which gives tomatoes their red color). While I can’t get enough of them in pasta sauce,  I also enjoy eating them raw —in salads and as tomato gazpacho, a refreshing, cold tomato soup with Spanish and Italian origins.

On hot summer days, there’s nothing like this Mediterranean Gazpacho recipe to cool and vitalize you with tomato nutrition. With thirst-quenching tomato juice and a variety of nourishing chopped veggies, fruits and herbs, it’s almost like a refreshing liquid salad.

Mediterranean Gazpacho Recipe

cold-pressed Vervana lemon flavored olive oil*use organic produce whenever possible

  • 6 ripe tomatoes (about 3 lbs), peeled and chopped (about 6 cups)
  • 1 red onion, chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, chopped (about 1 cup)
  • 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, peeled and chopped (about 1 teaspoon)
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don’t have tomato juice)
  • 1/4 cup Cold-Pressed Lemon Flavored Olive Oil
  • Optional: a splash to 1/4 cup red wine vinegar
  • Salt Blend and Pepper Blend to taste

Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. I prefer my gazpacho somewhat chunky, so only pulse a few times in the blender. Adjust seasonings to taste.

Depending on your flavor preferences, you can substitute the lemon flavored olive oil with basil, garlic or jalapeño-garlic flavored olive oils.

Place in a glass container to store. Chill several hours to allow the flavors to blend and ripen, then enjoy! Serve with freshly ground cracked pepper and salt, to taste and an optional olive oil finish.

From my heart to yours,

Dr. Stephen Sinatra signature

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