Gazpacho with an American twist

Gazpacho with an American twist

Serves 4-5

This soup will inspire your creativity. Spices are all up to your taste buds. During summer months, I could eat this soup daily; it’s simple to make, yet so deliciously satisfying and healthy.

  • 4  tomatoes, cut in quarters, seeds removed
  • 1 small yellow bell pepper, broken in pieces
  • 1 small sweet red pepper, broken in pieces
  • 1 large English cucumber, cut in chunks
  • 1/8 cup shallots, cut in pieces
  • 2 Fuji apples, cut into chunks, seeds removed
  • 2 tablespoons  extra-virgin olive oil Picual Finca Alamillos
  • 1–2 cloves garlic, crushed
  • 1–2 dates or a small handful of raisins
  • 1/2 bunch mint leaves
  • Juice from ½ lime
  • Salt to taste
  • Freshly milled pepper to taste
  • Cold water as needed to reach desired consistency – start with 1¼ cups
  • Garnish with chopped scallions, thinly sliced radishes, and avocado


Use a blender or food processor and chop all to desired texture. I like mine just a little chunky but well incorporated. If you prefer a thinner texture, add a little water or blend for a longer time. Mixture is best if chilled before serving. When ready to serve, place in bowls and garnish with scallions and avocado.

TIP: Spice it up with chili flakes or jalapeno ( American gazpacho version).