Soup isn’t usually considered a summer food, but it’s time for that perception to change. Gazpacho is a cool and refreshing dish that is also packed full of vegetables like tomatoes, which provide a number of vitamins and minerals like vitamin c, potassium, vitamin K and folate (vitamin B6). This recipe may have a long ingredient list, but by having a blender do most of the chopping it comes together in a snap!

Prep Time: 20 minutes     Cook Time: N/A        Servings: 6


  • 3 stalks Celery, roughly chopped
  • 1 seedless Cucumber, roughly chopped
  • 1 Zucchini, roughly chopped
  • ½ Red Onion, roughly chopped
  • 4 cups Tomato Juice (flavored if desired)
  • 2 cloves Garlic
  • ½ small Jalapeno, roughly chopped (if desired)
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Red Wine Vinegar
  • 1 tablespoon Sweetener of Choice
  • 1 pound Tomatoes, roughly chopped
  • Salt and Pepper to taste


  1. To a large blender add half of the celery, cucumber, zucchini, red onion, and tomato juice. Blender together until nearly smooth.
  2. Add all of the garlic, jalapeno, olive oil, vinegar, and sweetener and blend again until well incorporate. 
  3. Add the remaining tomato juice and vegetables, including the tomatoes. Pulse a few times to achieved desired texture. Gazpacho is classically a little chunky, with small but visible pieces of vegetables. 
  4. Season with salt and pepper to taste. For the best taste, chill for at least 1 hour before serving. 
  5. Serve and enjoy!

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